Melting chocolate is all fun and games and you probably already have a tested method that works, but if you’re thinking of using it to melt a white variety—think again. Melting white chocolate is a tricky business and it doesn’t take it long to get lumpy, grainy, and burnt, but you can use this brief guide to avoid these issues.
Start Small
The smaller your white chocolate pieces are, the easier it will be to melt them. White chocolate chips are your best bet, while chocolate bars should be broken into smaller chunks to melt properly.
Perfect Method
There are two main methods for melting white chocolate. Many people use the microwave to get the job done, but keep in mind your chocolate could burn if you leave it inside for more than 20 seconds at a time. The double boiler method is a much better option, and you can do it by filling a saucepan with boiling hot water. Once that’s done, place a heatproof bowl on top and use it to melt your chocolate.
Extra Ingredients
You can use food coloring to give your white chocolate a brighter shade or add additional flavorings to the mix, but it’s important to pick the right time. Don’t wait up until your chocolate is melted and add them to the mix beforehand so it wouldn’t become too lumpy.
