White chocolate is harder to melt than milk chocolate or dark chocolate because it has a lower melting point. The result is that white chocolate overheats quickly, and overheated white chocolate is difficult or even impossible to store. It is recommended to melt white chocolate using a double boiler, but a microwave can also be used.
Step
Method 1 of 2: Double Boil
Step 1. Chop white chocolate into small pieces
Use a sharp kitchen knife to cut the white chocolate into equal pieces, approximately 1/4-inch (6.35-mm) to 1/2-inch (1.27-cm) long.
- You can also use your hands to break the chocolate or a grater to grate the white chocolate into small pieces.
- This is necessary only when using white chocolate bars or white chocolate wafers. If you use white chocolate chips, you can melt the chips without breaking them into small pieces.
Step 2. Boil water in a double boiler
Fill a double boiler with about 2.5 cm of water. Heat the water over medium-high heat until it starts to boil.
- Note that the double-boiling method is the preferred method for melting white chocolate. White chocolate has a very low melting point, around 110 degrees Fahrenheit (44 degrees Celsius). This method provides the best temperature regulation, so it is usually the most successful.
- There should be plenty of space between the surface of the water and the bottom of the top double boiler. The water should not touch the top of the double boiler even as the water begins to boil.
- Test the water level by placing the top of the double boiler after the water begins to boil. Remove the top after about 30 seconds to check for water. If water splashes into it, reduce the water at the bottom of the double boiler and try again.
- If you don't have a double boiler, you can make one with a metal pot and bowl. Choose a small to medium saucepan and a shallow bowl that fits into the pot. If possible, use a bowl with a lip that fits over the side of the pan so that the bowl fits snugly against the pot instead of just sitting on it. Make sure the bowl doesn't touch the bottom of the pot or the surface of the water in the pot.
Step 3. Heat the white chocolate over the water
Turn down the fire. Place the chopped white chocolate in the top of the double-boiler and place the top until it sits on top of the water. Keep stirring the white chocolate until melted.
- Remove the white chocolate from the heat when it is mostly melted but there are still some lumps. The chocolate will continue to melt once it's removed from the heat as long as you keep stirring it, and pulling at the start will prevent the white chocolate from getting too hot.
- When white chocolate is too hot, it becomes lumpy and grainy. You may not be able to return it back to a usable form once it happens.
- If you can't melt the white chocolate lumps after removing them from the stove, just place them on the top of a double boiler and heat for another 30 to 60 seconds.
- Do not allow any liquid to enter the white chocolate while it is melting. The liquid can cause the white chocolate to seize up and become lumpy. Whenever possible, you should avoid the steam from the bottom of the double boiler getting into the white chocolate. You'll also want to make sure the spoon you used to stir the chocolate is dry throughout the process. Metal spoons are better than wooden or plastic spoons because they are less likely to retain moisture.
- Do not cover the double boiler while the white chocolate melts as the steam will condense and build up on the lid. If condensed water drips onto the white chocolate underneath, the white chocolate will spoil.
- If you need to add a liquid ingredient to the white chocolate, such as extract or food coloring, it's best to add it to the white chocolate before starting to melt the white chocolate. This will keep the temperature of the liquid and chocolate the same, minimizing the risk of the white chocolate overheating.
Step 4. Emulsify the white chocolate again if needed
If the white chocolate is hot and lumpy, you may be able to save it by adding a little butter or shortening.
- Remove the white chocolate from the stove before trying to save it.
- Stir the butter or shortening into the white chocolate that is clotted 1 tsp (5ml) at a time to prevent too much of it from going in. You will need 1 tbsp (15 ml) for every 170g of white chocolate.
- You can also use unflavored vegetable oil, warm milk, or warm cream. Make sure all of the added liquid ingredients are warmed to the same temperature as the white chocolate. Adding cold liquids will make the problem worse.
- Use white chocolate that has been re-emulsified with other ingredients to make sauces, frostings, and batters. It is difficult to use them to coat candy or make decorations because they have different textures and shimmers. You may be able to use it without other ingredients to sprinkle on cookies (cookies).
Method 2 of 2: Microwave
Step 1. Chop white chocolate into small pieces
Use a sharp kitchen knife to cut the white chocolate into equal pieces, approximately 1/4-inch (6.35-mm) to 1/2-inch (1.27-cm) long.
- You can skip this step if you are using white chocolate chips. Chips are small enough to melt and don't need to be chopped anymore.
- For large white chocolate blocks, lumps or wafers, you can break them into small pieces by hand or grate them with a grater.
Step 2. Adjust the microwave power
Do not use full power to cook white chocolate in the microwave, use medium or 50 percent power.
- Reducing the power of the microwave ensures that the white chocolate doesn't overheat too quickly. Using the microwave on full power can cause the soft white chocolate to overheat too quickly, resulting in a rough melted chocolate.
- Note that microwave white chocolate is not recommended for melting. It is more difficult to monitor the temperature of the chocolate in the microwave than it is in a double boiler. White chocolate melts at about 110 degrees Fahrenheit (44 degrees Celsius), and it's easy to burn it in the microwave if you don't watch it carefully.
Step 3. Heat the white chocolate in the microwave for 30 seconds
Microwave white chocolate in a microwave-safe bowl for 30 seconds and stir.
- White chocolate will continue to melt due to its own heat when stirred.
- Do not cover the bowl as this can cause condensation. The condensed water will damage the chocolate if it falls into it.
- Even if the white chocolate doesn't look melted, you should check the temperature of the white chocolate before continuing to heat it in the microwave. The chocolate will retain its shape without being stirred, so just looking at it won't tell you how hot it is.
- Generally, white chocolate should be no warmer than the inside of your lower lip, if you want to measure the warmth of the chocolate, you can touch the chocolate with clean hands and compare it to the temperature of your lower lip.
Step 4. Continue 30 second intervals as needed
If the white chocolate hasn't melted after about a minute of stirring, you can continue to microwave every 30 seconds at 50 percent power.
- Stir the white chocolate at intervals to give it a chance to melt outside of the microwave.
- This tends to be necessary for large amounts of white chocolate, but not small amounts.
- To be on the safe side, you can microwave white chocolate at 15-second intervals instead of 30 seconds.
Step 5. Save the chocolate when needed
White chocolate that is hot and becomes lumpy or grainy may be saved by adding butter or shortening.
- Add about 1 tbsp (15 ml) butter or shortening for a 6 oz (170 g) tip of white chocolate. To be on the safe side, add 1 tsp (5 ml) at a time and stir before adding again.
- Warm milk, warm cream, or unflavored vegetable oil can be used to re-emulsify white chocolate in addition to butter or shortening. Make sure the liquid is warm to about the temperature of white chocolate before adding it to the white chocolate.
- Even if you do manage to salvage the hot white chocolate, its uses are limited. White chocolate can be used as a topping, or as an ingredient in batters, frostings, and sauces, but is generally not suitable for coating candy or elaborate chocolate garnishes.
