Melting Chocolate

[nicbran]

Hi! I need help with melting chocolate chips. I was trying to melt white chocolate chips the other day for my peppermint bark, but I had such a disaster!!! I make this every year, and I never had a problem melting the chips in the microwave. This time they would not melt! I went through three packages! I am not sure of the exact spelling, but they were ghiradelli. I did the usual full power for 30 seconds at a time, stiring each time, and it stayed in a big clump! Then, it started to turn yellow! I can't figure out why. I don't know if this had anything to do with it, but they were stored in a cool area, and I bought them a couple months prior. Can anyone help me? Thank you!

[Tiger]

I wasted enough chocolate over the years that I know to just use my double broiler. The choc. can't get too hot and you're right there watching and stirring.
I do know when you melt white choc. you're supposed to add some veg. oil.

[Varaile]

I just went to a cooking class where this very topic was discussed. The chef said when melting chocolate, especially white chocolate, to use a double boiler. When doing white chocolate, bring the water to a boil under the pot/bowl with the chips in it, then remove and stir. The white chocolate will melt more quickly than you would think.

This fellow never mentioned anything about adding vegi oil to the chocolate, and I've never done it myself and everything's turned out fine.

[Nefertete]

How stunned I am that this post so very closely relates to the poll I just posted!! COOL!

These are the things I've been puzzled about, too.
I am nearly ready to try melting my chocolate in the microwave for the first time, and you may be saving my cuisine!

[nicbran]

Thank you very much for all your help. I will try the double boiler method, and I will try it both ways with the veg. oil, and without. Hopefully I can get it right this time. Thank you so much!

[wallycat]

I use a microwave for melting chocolate...
white "chocolate' isn't really chocolate, it's sweetened cocoa butter--if memory serves me correctly.
Not sure if that makes a huge difference when using a microwave or not.
I do it in 30 second increments to prevent burns.
I know Chiffonade(sp?) posted that she uses the double boiler method...and she's a chef (I think ) .

[Tiger]

[QUOTE]Originally posted by Varaile
When doing white chocolate, bring the water to a boil under the pot/bowl with the chips in it, then remove and stir. The white chocolate will melt more quickly than you would think.

[/QUOTE

How do you know the water is boiling?

[Varaile]

I think the chef was implying that the steam/heat from the recently boiling water would be enough to melt the white chocolate without having to keep it over the burner.

When he was melting the chocolate, I noticed he brought the water to a boil then but the bowl over it. I don't know if he does it that way all the time or if it was because he was teaching a class and it was easier to just let the water boil away while instructing.

Maybe I should have said, remove the whole double boiler from the burner, and stir.

[mrswaz]

I have learned the art of melting both white chocolate and real chocolate. First of all, NEVER use a microwave. Secondly, when using the double boiler, never actually boil the water. Just bring it to a simmer, especially for white chocolate. Stir the chocolate almost constantly, and (most importantly) always leave out a few bits of chocolate when melting. After the chocolate in the double boiler has completely melted, remove from the heat and add the unmelted chocolate, stirring to melt. This will keep it from over-heating and scorching. I usually use about 1/2 and ounce for "tempering" my chocolate, depending on how much I am melting.

Hope this helps!

[Sami]

I always melt chocolate in the microwave and have never had a problem. I haven't melted any white chocolate however, but if I do, I guess I will use a double boiler.

Sami

[ReneeV]

If you are using REAL white chocolate, meaning chocolate made with cocoa butter, but no cocoa solids, DO NOT add vegetable oil. It will cause your chocolate to seize! It will all clump up into one oily mess.

It you are melting confectionary coating or vanilla flavored white chips, you can add veg. oil, but you shouldn't have to, if the coating is fresh.

HTH,
Renée