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melting chocolate mess!

17 years ago

I tried melting white chocolate chips the good brand to dip my Pistachio cranberry biscotti in. AND what a mess. I have done this many times, this time it just formed into a caked on mess in the pan. First I tried to microwave it...nope...then I used the double boiler. Both times a stiff mess. What did I do wrong?

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Comments (8)

lindac
17 years ago
You either got moisture in it or heated it too fast....in either case it "seized".
That's one of the reasons I think twice about doing that any more!!
Linda C
colleenoz
17 years ago
White chocolate is a temperamental sod at the best of times. I've been melting it in the microwave for years. Try placing the white chocolate in a micro-safe dish (china is best because it heats up a little which helps the process) and give it 2 minutes on defrost. Stir. If it is not melted (which it probably won't be, it usually takes about 3 1/2 minutes) give it 30 second bursts on defrost and stir well after each burst. When it's nearly melted, just keep stirring as residual heat and heat from the dish will usually take it the rest of the way. Do not cover at any point.
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Oh man have I done that a time or two. The time that I tried to dip cookies was an absolute disaster. Have you tried to use the nuker? I would think that you could watch it better in a double broiler, but I've had pretty good success doing 30 second blasts in the horno de microondas and stirring with a wooding spoon after each one. I think some people add parrafin (sp) wax to chocolate that they want to dip things in. I've never done it, so not sure how it works. But, you certainly aren't alone! Don't even get me started on fudge... maybe we could start a new trend and sell choclate tooth breakers as a novelty item.
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I hate the double boiler. I get it out for things that I'm going to dip, like buckeye candy but if I'm just melting chocolate for my regular brownie recipe or something like that, I just put it in a saucepan and melt it on low. I watch it very carefully and stir it a lot. Never had a problem. I have an electric stove, so low is really low heat. Tracey
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Thanks for the suggestions, All. I appreciate your posts! An offline friend I saw this morning told me something which I looked up, and I think she might be right. Usually when you talk about chocolate seizing, it happens after it melts. Going by what you've all said about the humidity/temperature, and what chocolate is like when it seizes, I'm thinking that it's a matter of hitting that once (un)sweet spot, where the chocolate skips the melting and goes right to seized. Seized is what happens when it's too hot, so knowing the oven was accurate, or if anything cool from opening the door, I'm guessing that there's a certain point where there's something akin to a triple point for it, where the moisture is off or something, and it just seizes. Or something like that. Lucky I bought extra supplies. I now have 3.5 qts. of the good stuff crowding my fridge. :) Thank-you all! Jasdip, thanks for the kind words. Now I have a happy-face to take on yet another trip to the store! JC
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User
17 years ago
I have melted several pounds this holiday season and find that doing much as Colleen describes is the best way.

In the microwave on defrost running for 2-3 minutes, then 1 minute or 30 second zaps with stirs. I take it out before the last bit is melted and let it melt in the warm chocolate.
jenn
17 years ago
Ah, here's another good use for an electric skillet. I don't care for white chocolate but I do melt milk or dark chocolates in small heat-proof bowls (those Pyrex custard cups work well) set in the skillet on lowest setting and leave uncovered. After about 20-30 minutes, stir and check the progress. When nearly melted, stir until the chocolate is completely smooth.

This isn't the fastest method but you don't have to baby sit the chocolate while it melts... just leave it and forget it for a while.

I shop at a candy-making store and this is how they melt the chocolate -- small Pyrex cups with various chocolates, left alone to melt. When ready, they just remove a bowl and spread or drizzle on the goodies, then put it back in the skillet to keep it warm and melted until ready for the next batch.
jojoco
17 years ago
you can sometimes rescue seized chocolate by adding shortening to it. Just keep adding it until it regains its liquid state.
White chocolate burns much more quickly than regular chocolate. I find white chocolate chips are even worse. The microwave will always be a risk because it can burn in a nanosecond.
good luck,

Jo
shaun
17 years ago
Oooooh Jenn! That's a great idea!
patricialynn
Original Author
17 years ago
I am going to try again today.....my biscotti is delicious so if the chocolate doesn't melt I'll just forget it.
patricialynn
Original Author
17 years ago
Okay the defrost cycle on my microwave worked. Thanks to all of you for your advice.

Patti

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