melting/tempering white chocolate
updated by @dawn-marie-lambert: 04/10/15 07:01:46PM
dear Dawn-Marie, use a double boiler and reduce the temperature of the water to say 60 centigrades, i.e. white chocolate needs very gentle warming; as otherwise a 'heat shock' will render the chocolate to clumps.
then, at first add a small amount of chopped-into-small-pieces white chocolate into meltingpott, as the chocolate melts add some more small amounts, continue this steps until all chocolate have melted.
Do not warm the chocolate higher than 29 centigrades.
That should work.
Never go above 50 C or you burn it heat it up slowly. When you temper white chocolate you have to do it at a lower temp. then milk or dark start by 45 C take then cool it down to 40 C take 1/3 out and cool it down to 24 - 25 C dempends on the cacaobutter in the chocolate mix it with 2/3 the final temp should not be above 28 C. Take a bread knife and take a sample when it hardes proplery and has a nice gloss after 5 min you know you tempered properly.
It may be the chocolate you are using. Some of the cheaper ones never get passed being a big clump. I've tried a few and just ended up throwing them out because it never melted completely.
I have found that Valrhona, El Rey and EGuittard seem to be pretty fluid. Some complain they are too fluid, but I prefer that. I've had no trouble enrobing or molding with these.
Thank you Robyn. I was thinking the same thing, in regards to the brand of chocoalte I was using. This particular time, I was using ghiradelli. I don't usually use them as a general rule but have not had any trouble using their dark or milk chocolate. I was also thinking of using almond bark ( I know I know...yuck!) only a small amount though to melt at firstand then add the better quality chocolate to it a little at a time, in the hopes that the better quality chocolate would preside as far as flavoring goes.
Perhaps I will try the EGuittard with the temperature suggestions from Thomas and Dieter Speer and see how that goes first...
Thanks for answering my SOS!!
The reason it's doing that is because it's absorbed moisture. You're likely not buying in bulk, but from either a distributor or other 3rd party where the mfr has lost control of it's storage and age. White chocolate is more sensitive to moisture absorption than other types. And given that it often doesn't 'turn' stock as quickly as other chocolates, as it sits it absorbs more moisture. And forms the lumps you see.
How to fix? Tough one. You can melt it and add 0.1-0.2% fluid lecithin and mix - that might help but no guarantees. Better answer is to call the mfr and get the decipher code for their lot system so you can determine when it was manufactured. use that to help assist which material you purchase - try to only get that which is 3 months old or fresher, and only that in a factory sealed, poly lined container (bag or otherwise). I would also not microwave it 8-)