melting white chocolate

[jazzyjas]

OK my executive chef boyfriend just gave me the advice "I hate white chocolate -- it isn't even chocolate" Thank you culinary school graduate -- so can any of you give me any advice on melting white chocolate for drizzling on top of deserts? I tried four times with two different brands of white chocolate and had nothing to show for it but a mess. I appreciate any help anyone can give

Thanks

jas

[kendyluv]

I have found that WITHOUT A DOUBT it is sooo much easier to use the candy disks. You can buy them at a crafts/cake decorating store. They're made by wilton (or others), and they melt so much more easily than chocolate.

I've not tasted the white ones, but the milk chocolate ones taste like the "real" thing.

Just boil a pot of water with pot of disks floating on top. Stir continuously, turn off flame when disks are melted.

It works great for me!

[jenngreen]

I made sugar cookies featured in CL's December issue, and they called for dark and white choc. drizzled over the tops. I bought Baker's brand. It came in a box, and you break off a sqare, put it in a ziploc bag, in one of the corners. Put it in the microwave until just melted--when you take it out, you should be able to squish the bag with your fingers to finish "melting" it evenly. Then snip the corner of the bag off and voila! Let me know how it goes!!