Yeah, MINE!!! Mmmmmm…
Actually, you should call it a Heavenly Berry Dream shake.
If you don’t have a double boiler, you can rig one by putting a small pot inside a big pot, tying their handles together, and filling the big pot with water.
For me, they always melt in my pocket.
98.6º is plenty.So I guess just put it in a tin plate over a warm toaster. Anything more is apt to dry or burn it.
White chocolate tends to split when it is heated. This is because it contains no cocoa solids at all - it’s all cocoa butter and milk solids.
The methods detailed above work admirably for dark and milk chocolate. My cookery encyclopaedia says: when heating white chocolate, freeze it first, then grate it finely. The small pieces thus produced will melt quickly in a bain marie over a farly low heat. Don’t let the water boil. Take the chocolate off the heat, and put the bowl in a basin of cool water to prevent further heating which could lead to splitting.
Good quality chocolate always melts better than cheap chocolate. If I’m melting Lindt white chocolate, I don’t have to go through the freezing and grating rigmarole.
The best way I ever got white chocolate to melt was this:
I placed white chocolate chips in a stainless-steel bowl, and set said bowl onto a pot of barely simmering water on low heat (and making sure the bottom of the bowl does not touch the water)and letting the steam gently warm the bowl, and melt the chocolate. It takes a while, but I’ve never burned chocolate that way. Also make sure that all your instruments are dry. Chocolate is hygroscopic, meaning that it don’t like water much. Water will cause chocolate to clump up and get grainy, so dry off your bowls & spoons when melting!
2-pot boiler is the wat to go.
You can use an ordinary bowl and a pot of boiling water.
As well as melting the chocolate, mhy not try melting a candy bar aswell? I make Rice Krispie chocolate cakes and melt in a Mars bar or 2 into the mix.
mmmmm… fattening.