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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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Here is the recipe I use, everyone loves it: Chocolate Melting Cake 10 TB unsalted butter, diced 1 1/2 cup sugar 8 oz bittersweet chocolate, finely chopped 2 oz unsweetened chocolate, finely chopped 2 TB cornstarch 3 large eggs plus 4 large yolks at room temperature 2 tsp Grand Marnier (I refuse to buy this just for this one recipe & don't miss it) Adjust oven rack to upper middle position and heat to 350Â°F. Lightly butter 8 ramekins & dust with granulated sugar. Melt bittersweet and unsweetened chocolate and 10 TB butter in a bowl over simmering water, stirring occasionally until smooth, remove from heat to cool a bit. In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add chocolate mixture and stir to combine. Add eggs, yolks and liquor and whisk until fully combined. If chocolate is still warm, you may need to temper the eggs as you add them to the chocolate. Scoop 1/2 cup of batter into each buttered ramekin. Place filled ramekins on baking sheets and bake until tops are set, have formed shiny crusts and are beginning to crack, 16-20 minutes. Cool for before serving and serve with coffee ice cream. I don't think Carnival dusts the ramekins with the granulated sugar which adds an interesting crunch to the edge that I like. Otherwise, it tastes very similar. You may have to adjust cooking time, my oven is a few degrees off & takes 20-21 minutes to get it the way I want it. I can't remember where I got the recipe, possibly from someone on this forum.
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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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