melting/tempering white chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
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.