Its higher content means white chocolate scorches easily.
White chocolate differs from dark, bittersweet or milk chocolate because it contains no cocoa solids. In its place, it contains a higher percentage of cocoa butter and must have at least 22 percent to be considered authentic white chocolate, according to the U.S. Food and Drug Administration. This higher cocoa white chocolate scorches easily. Like other chocolates, it will seize and become unworkable if exposed to any moisture while heating. Melting white chocolate chips over a bowl of warm water allows for the best heat control.
Instructions
1. Heat the water in a the small saucepan on a stove burner. Don't boil or simmer the water. This would create steam, which could cause the chocolate to seize.
2. Place the small, heatproof bowl snugly on top of the saucepan. This will reduce the chance of any moisturize getting into the chocolate.
3. Reduce the water in the saucepan if it touches the bottom of the bowl. This could cause the chocolate to scorch.
4. Place the white chocolate chips in the bowl. Add any liquid flavors you want.
5. Stir the white chocolate continuously using the plastic or metal spoon or spatula.
6. Remove the bowl from the saucepan while a few lumps remain. Turn off the stove burner to ensure the chocolate doesn't scorch. Continue to stir until the white chocolate is smooth, then serve.
Tags: cocoa butter, white chocolate, white chocolate, butter content, means,
