Melting White Chocolate

by Diane Walters

Hello, I'm having trouble melting white chocolate!


I recently bought a brick of white chocolate, and during the melting process it dries out to the point you can form it with your fingers, and it is seizing.


Did I buy the wrong kind to use in molds?


I am using a double boiler, and I am still having problems with it. Do you have an easy remedy to help me with this problem?


Your immediate reply would be greatly appreciated. Easter is on its way!

~Diane

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Hi Diane,

Most chocolates can be melted and used in molds. I don't know why your particular white chocolate would be any different.


While melting white chocolate, if the chocolate is seizing, there is a good chance you have gotten a bit of water or moisture into the chocolate. That is almost always the culprit.


When using the double boiler, only bring the water to a simmer rather than a full boil. Also, DON'T cover the bowl that you place on top. The steam that is generated with a cover causes condensation and that is enough to ruin your chocolate.


The only other cause for failure I can think of would be that you are cooking the chocolate to too high a temperature. You don't want to get the chocolate too hot.


If you are being very careful and are positive that water is not the issue or that you aren't overheating it, you may want to try adding a Tablespoon of shortening or oil to the chocolate while melting it to help it to melt more smoothly.


Let me know how it turns out!

~Angie