It took forever and I mean FOREVER to melt this darn white chocolate, that I almost threw it all out. Then, I remembered that to help chocolate "thin" out, you can add some type of fat to it while melting to make it smoother and easier to dip. I ended up using more than I felt was enough of vegetable shortening to achieve this and then worried the chocolate wouldn't set. After 1/2 hour of stirring and fiddling with the chocolate in the double-boiler, trying to melt it and smooth out the lumps, it finally melted and was workable. This was 10 times more difficult and time-consuming as melting other chocolate (which can't really be described as difficult at all!) so I've decided to boycott any white chocolate from any of my recipes and/or being part of my baking supplies; I really don't need the hassle!
Oh, and the white chocolate dipped truffles I made are
No comments:
Post a Comment