Chocolate of all types is surprisingly difficult to melt. Composed of cocoa butter, milk and sugar, white chocolate is the most difficult type of chocolate to melt because it melts at a low temperature. In addition, the difference in temperature between melting and burning is very small, so it can burn and seize, or clump, easily. Therefore, there is little room for error. To ensure smooth melted white chocolate, ensure that you keep the heat low and stir constantly.
- Skill level:
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Things you need
- Cutting board
- Double boiler
- Double cream
- White chocolate
Pour 3/4 cup cream into a pot. Over medium-high heat, warm the cream until it comes almost to a boil.
Place 227gr. white chocolate on a cutting board and cut into very small, thin pieces.
Fill the bottom of the double boiler with about 1 inch of water. Place the white chocolate pieces in the top of the double boiler. Turn the heat to low.
Pour the warm cream over the white chocolate. Stir constantly with a spatula until all the chocolate pieces have melted. This recipe yields about 1-1/4 cups of melted chocolate. The consistency is suitable for coating cakes, filling layer cakes and making truffles.
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