How to Melt White Chocolate

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White chocolate is harder to melt than milk chocolate or dark chocolate because of its lower melting point. So it heats up very quickly, and overcooking white chocolate can be quite difficult if not implausible. It is recommended that you heat the white chocolate in a water bath, but if needed, you can also use the microwave.

Table of Contents

Steps

Use a water bath

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Cut the white chocolate into small pieces. Use a sharp kitchen knife to cut the white chocolate into equal pieces, about 6mm to 1cm.

• You can also break the chocolate with your hands or use a chocolate scraper to shred it into small pieces.
• This is only necessary if you are using white chocolate bars or cakes. If using white chocolate chips, you can melt them without cutting them.

Heat water in a water bath. Pour about 3cm of water in the bottom of the pot. Heat the water over medium heat until it starts to boil.

• Note that using a water bath to boil white chocolate is preferable. White chocolate has a very low melting point of about 44°C. This method gives you the best temperature control, so it’s often the most successful.
• There should be plenty of space between the water and the top bottom of the pot. Water should not come into contact with the top of the pot even after it has begun to boil.
• Check the water level by placing the top of the pot in after the water starts to boil. Remove the top after about 30 seconds to check for moisture. If water splashes on the bottom of the pot, lower the water level in the lower pot and try again.
• If you don’t have a water bath, you can make the same thing with a metal pan and bowl. Choose a small or medium saucepan and bowl with a shallow bottom that fits the pan. If possible, use a bowl with a rim that fits over the rim of the pan so that the bowl fits inside rather than just on top. Make sure the bowl does not touch the bottom of the pan or the water level inside the pan. ^[1]

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Heat white chocolate over boiling water. Turn on low flame. Place the chopped white chocolate in the top of the water bath and place the top in the pot so that it is above the water level. Stir until it melts.

• Remove the white chocolate from the saucepan after it has melted most of it, although there are still some pieces left. The chocolate will continue to melt after it’s off the stove, as long as you keep stirring, and remove it early so it doesn’t overheat.
• When overheated, white chocolate will clump and be grainy. You will not be able to return it to a usable state if this happens.
• If you can’t melt the chocolate pieces after removing them from the stove, simply put the top pot back in the water bath and heat for more than 30-60 seconds.
• Do not let any liquid get into the melted chocolate. The liquid will cause the chocolate to thicken and clump. If possible, you should avoid letting the steam underneath get into the white chocolate. You should make sure the chocolate stirrer is always dry when using. Metal spoons are preferable to wooden or plastic spoons because they are less likely to retain moisture. ^[2]
• Do not cover the water bath while the chocolate is boiling because steam will collect on the lid. If steam drips onto the chocolate underneath, it may be damaged.
• If you really need to add liquid ingredients to white chocolate, like essential oils or colorants, it’s best to add them before you start heating the chocolate. This will allow for equal temperatures between the liquid and the chocolate, minimizing the risk of the chocolate thickening.

Melt the white chocolate again if needed. If the white chocolate is really thick and lumpy, you can salvage the situation by stirring it with some butter or fat.

• Remove chocolate from heat source before saving.
• Add 5ml of butter or lard to the white chocolate immediately to prevent it from thickening too quickly. You will probably need about 15ml for 170g of white chocolate.
• You can also use vegetable head, warm milk, or warm unflavored ice cream. Be sure to add all liquid ingredients only when they have been heated to the same temperature as the chocolate. Adding cold liquid could make the situation worse.
• Use melted chocolate with other ingredients to make sauces, frostings, or ice cream mixes. It can be difficult to use white chocolate alone for icing or garnish as the texture and luminosity will vary. However, you can use white chocolate alone to top the cookies.

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Use the microwave

Cut the white chocolate into equal pieces. Use a sharp knife to cut the blisters or chocolate bars. The chocolate pieces should be even, about 6 mm to 1 cm.

• You can skip this step if using chocolate chips instead of large pieces. Chocolate chips are inherently small enough to cook without cutting.
• For large bars, plates, and blisters, you can also break them by hand or shred them with a planer or hand planer.

Adjust the power level on the microwave. ^[3] Instead of heating chocolate to the highest energy level, you can simply reduce the energy to medium or 50%.

• Lower the power in the microwave to make sure the chocolate won’t overheat too quickly. Microwaving on maximum power can cause the chocolate to overheat too quickly, leading to lumps or granulation.
• Note that microwaving chocolate is not a recommended method. Controlling the temperature of chocolate in the microwave is more difficult than using a water bath. White chocolate burns at 44°C, and it’s very flammable in the microwave if you’re not watching closely.

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Warm the chocolate in the microwave for 30 seconds. ^[4] Melt the chocolate in a special bowl in the microwave and stir.

• The white chocolate will continue to flow on its own from the internal heat while being stirred.
• Do not cover the bowl as it can cause steam to accumulate. Condensation can damage the chocolate if it drips.
• Even if the chocolate doesn’t look melted, you should check the temperature of the chocolate before continuing to heat it in the oven. The chocolate will stay in shape when not stirred, so just watch for bad signs of its warmth.
• In general, white chocolate shouldn’t be warmer than the inside of your lower lip. If you want to gauge the warmth of a chocolate, you can test it by touching the chocolate with clean hands and comparing the temperature to the warmth of your lower lip.

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Continue for 30 seconds if needed. If the chocolate does not melt after stirring for 1 minute or more, you can continue to heat it in the microwave for 30 seconds at 50% power.

• During this time, stir the white chocolate so it can melt while in the microwave.
• This method is quite necessary with large batches of chocolate rather than small batches.
• To be sure, you can microwave chocolate for 15 seconds instead of 30 seconds.

Restore the chocolate if needed. White chocolate that is thick and lumpy or gritty can be salvaged with the addition of butter or fat.

• Add about 15 ml of butter or fat to 170g of white chocolate. To be sure, add 5 ml at a time and stir after each addition.
• Warm milk, warm cream, or warm vegetable oil can also loosen the chocolate instead of butter and fat. Make sure these liquid ingredients are heated to a temperature close to white chocolate before you stir them.
• Even if you’ve saved your batch of solid chocolate, its use is pretty limited. Restored white chocolate can often be used as toppings, icings, icings, and sauces, but it is generally not suitable for coating candies or creating chocolate decorations.

Things You Need

• Water bath or pan
• Metal bowl
• Metal spoon
• Microwave safe bowl

White chocolate is harder to melt than milk chocolate or dark chocolate because of its lower melting point. So it heats up very quickly, and overcooking white chocolate can be quite difficult if not implausible. It is recommended that you heat the white chocolate in a water bath, but if needed, you can also use the microwave.

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