Chocolate is so fantastic that it couldn’t be limited to just one variety. In all of its flavors and forms, chocolate is simply delicious.
But, did you know that all types are not equally easy to melt? You might be surprised to learn that, due to its composition and low melting point, white chocolate is not as easy to melt as milk or dark chocolate.
So, how do you melt white chocolate chips? The best way to melt white chocolate chips is to use the double boiler method as it allows you to control the temperature of the chocolate. Other methods include melting the white chocolate chips in the microwave, in a slow cooker, on the stove, or using hot milk or butter.
In this article, we will provide you with step-by-step instructions for melting white chocolate chips using these various methods.
You’ll also learn how to fix seized white chocolate, as well as how to temper and color it the right way.
Let’s go going!
Why Is White Chocolate Tricky To Melt?
White chocolate is trickier to melt compared to melting dark or milk chocolate. The composition of white chocolate is different from its darker counterparts.
While it does contain cocoa butter, it doesn’t contain any cocoa solids. Also, white chocolate typically contains sugar, milk (milk products), fats, and vanilla.
The problem with melting white chocolate is that it scorches and burns easily. This makes the melted white chocolate lumpy and grainy.
To be able to successfully melt white chocolate you should know that it has a lower melting point compared to dark and milk chocolate varieties.
The general rule is that the lighter the chocolate the lower is its melting point.
The melting temperature of white chocolate is around 90 degrees. If you let the temperature get higher than 110 degrees, the white chocolate chips will melt and get lumpy.
How To Melt White Chocolate Chips
There are multiple methods for melting white chocolate.
Depending on the appliances and tools you have at hand, you may find some of these methods to work better for you than others.
Method 1: The Double Boiler Method
This is the tried and true method for melting chocolate and it works perfectly for melting white chocolate chips too.
If you don’t have a double boiler, make your own. All you need for a makeshift double boiler is a saucepan or a pot to boil water in, and a heatproof mixing bowl to go on top of it.
So, here’s how to melt white chocolate chips in a double boiler.
- Fill the bottom pan with water. There should be 1 to 2 inches of water in the bottom pan so that there is space between the boiling water and the upper bowl. The boiling water should never come in contact with the bowl that contains the white chocolate chips. If this happens, the chocolate will overheat and seize.
- Let the water come to a boil over medium to high heat.
- Put the white chocolate chips into the upper bowl and reduce the heat to low.
- Start stirring the chocolate chips with a whisk or a spatula. You can use any other mixing tool so long as it is not wooden. Wooden tools may contain moisture which is the number one enemy of smooth melted chocolate.
- Remove the chocolate from the heat as soon as you see that most of the chocolate chips have melted. The bowl remains hot for a few minutes even when it’s off the heat.
- Continue stirring until all the chunks disappear.
- If the mixture cools down and the chips no longer dissolve, return the bowl over the pot with boiling water.
- Stir until the white chocolate chips are fully melted and remove the mixture from heat.
Method 2: Using The Microwave
If you have a microwave, melting the white chocolate chips in it will be the first thing to come to your mind.
Melting white chocolate chips in the microwave is a quick method. But there are a few tips to keep in mind.
Before you put the chocolate chips into the microwave, first reduce the power to 50 percent. Doing this is necessary as otherwise, you will quickly burn the white chocolate chips.
Here’s how to melt white chocolate chips in the microwave.
- Put the white chocolate chips in a microwave-safe bowl. Don’t cover the bowl to avoid creating condensation. If you cover the bowl with the chocolate chips, the water accumulated in it will cause the chocolate to become lumpy.
- Microwave for 30 seconds. Then remove the bowl from the microwave and check if the chocolate chips have melted. They may not look melted as the chips retain their shape even when they have softened. Make sure to give the white chocolate chips a stir after the first round.
- Microwave for another 30 or 15 seconds. Then remove and stir again. Keep the microwave at 50 percent power through the entire process of melting the chocolate chips.
- Repeat this process until the white chocolate chips are fully melted.
Method 3: In A Slow Cooker
Melting white chocolate chips in a slow cooker might seem unconventional, but it works!
And here’s how.
- Fill a mason jar with white chocolate chips.
- Put the jar into your slow cooker. If you have multiple jars make sure to arrange them so that they don’t touch each other.
- Add water into the slow cooker. The water should go around halfway up the jars.
- Turn on the slow cooker on the High setting. Cover it and cook for 30 minutes.
- After 30 minutes uncover the slow cooker, and give the melted chocolate chips a stir. If the chocolate chips have not fully melted, cook them uncovered for additional 15 minutes.
Method 4: On The Stovetop
As you already know, the melting point of white chocolate is quite low. So, putting it in direct contact with heat is not the best idea.
But if you have no other choice, so long as you’re careful, you can melt white chocolate chips in a pan on a gas, electric, or induction stove.
- Pick a heavy-duty pan and pour the chocolate chips into it. The thicker is the bottom of the pan the better.
- Turn on the stove to the lowest heat and place the pan on it.
- Stir the chocolate chips with a whisk or a spatula while they melt. Stay by the pan at all times as the chocolate may easily burn.
- When most of the chocolate chips are melted, remove the pan from the heat and continue stirring.
- Stir until the chocolate chips are fully melted.
Method 5: Melting In Hot Milk Or Cream
Another method for melting white chocolate is combining it with hot milk or cream.
Half and half will work well for this method too. Use this method if you are going to make white chocolate ganache.
Here’s how to melt white chocolate chips in hot milk or cream.
- Heat some milk or cream without bringing it to a boil.
- Put chocolate chips into a bowl and add the hot liquid. Use two cups of milk or cream per cup of white chocolate chips.
- Cover the bowl with a plate and let the chocolate chips sit for 5 minutes.
- After five minutes uncover the bowl and mix the softened chocolate chips until the consistency of the chocolate-milk mixture is creamy and lump-free.
Method 6: Melting With Butter
If you are not afraid of extra calories and the chocolate-butter mixture is compatible with the recipe you are using, melt your white chocolate chips with butter.
- Add the unsalted butter and chocolate chips into a saucepan or a bowl if you will be using the microwave.
- Turn on the lowest heat on the stove. If you are using the microwave, reduce the power to 50 percent.
- Stir until the butter and white chocolate chips melt. In case of using the microwave, microwave for 30 seconds. Stir and repeat until the mixture is fully melted.
Why Does White Chocolate Seize?
All chocolates can seize if you fail to use a proper melting technique. The seizing of the chocolate is when it tightens up.
It is the transformation of melted chocolate from the state of mouthwatering fluid into a grainy and stiff mixture you can do nothing with.
But why does this happen? There are two reasons why your chocolate, including white chocolate, can seize.
First, it happens if you overheat the chocolate. And this is easy with white chocolate as it has a lower melting point than other chocolate varieties.
The second reason why your white chocolate may seize is getting in contact with moisture.
If you get the smallest amount of moisture into your melted white chocolate, you will see it turning into a grainy mess within a few seconds.
This happens because the water that gets into the bowl with melted chocolate quickly joins with the sugar particles.
How To Fix Lumpy Melted White Chocolate
When it comes to seized melted white chocolate, it is easier to prevent the problem than try to fix it later.
Keep in mind these two rules:
- Don’t overheat the white chocolate. Keep control of the temperature you are applying to the chocolate and don’t leave it exposed to heat for longer than needed.
- Keep the chocolate away from water and steam. This may not be easy in a messy kitchen environment. If you are using a double boiler, don’t let the water come to a boil as the steam may get into the bowl with chocolate and cause it to become grainy.
Additionally, always remember to wipe the bowl you will be using for chocolate to ensure it’s dry.
With this said, if you have ended up with lumpy white chocolate, there is still hope to fix it.
The first method to fix seized chocolate, as odd as it may sound, is to add boiling water to it.
Adding boiling water to the seized chocolate mixture teaspoon by teaspoon while mixing it vigorously may help bring back the fluid consistency of the chocolate.
Just make sure you don’t overdo it when it comes to the water.
Because the water will make the melted chocolate quite runny, it’s best to use this trick if you will be using the melted white chocolate as a drizzle.
The water-diluted chocolate won’t be suitable for using it for baking.
The second method to save lumpy white chocolate is to add more fat to the mixture. You can use vegetable shortening or oil.
Start with a teaspoon of fat for every 6 ounces of the white chocolate you have melted. Mix until the chocolate loosens and smooths out.
The restored chocolate can be successfully incorporated into baking recipes.
How To Temper Melted White Chocolate
Tempering melted chocolate is the process of stabilizing it. This is an important step you shouldn’t skip if you are going to make candies with melted chocolate or use it as a glaze.
Tempering prevents the chocolate from melting quickly when it’s set as well as provides a smooth glossy finish.
Tempering white chocolate is especially important if it contains real cocoa butter. The latter makes the chocolate look rather dull and leaves it soft even when it is fully set.
To temper melted white chocolate, remove it from the heat. Wrap a kitchen towel around the base of the bowl.
Then add more white chocolate chips into the bowl. There should be one part of unmelted white chocolate and two parts of melted chocolate in the bowl.
Mix until the newly added chocolate chips melt and the temperature of the mixture drops to 77 degrees. Once this happens, reheat the chocolate again.
Reheat the melted white chocolate to 82 degrees. This is the working temperature of the white chocolate mixture and you shouldn’t let it get warmer than that.
Test the chocolate’s temper by dipping some parchment paper into it or smearing some on the paper with a spoon. The chocolate should set within a few minutes and look smooth and firm.
If everything looks good, start using your melted white chocolate for dipping fruits, truffles, donuts, candy bars, etc.
Maintain the working temperature of the chocolate while you are working with it.
How To Color Melted White Chocolate
While melting white chocolate might be a little tricky, there is a good reason you might want to melt it. You can color it any shade you want.
But how do you color melted white chocolate?
The key rule to keep in mind when coloring white chocolate is to not use water-based colors.
As we have told you earlier in this article, water makes melted chocolate seize. So, opt for powder or oil-based food colorings.
When you should add the food coloring into the chocolate depends on the type of coloring you are using.
If you are using powder food coloring, add it to the white chocolate as soon as it starts to melt. As for oil-based food dyes, you can add them when the chocolate has fully melted.
We recommend warming up the oil-based food dyes before using them to color the chocolate. Do this by submerging the bottle with the dye into warm water for around 15 minutes.
When adding the dye, be it powder or liquid, start small especially if you are using it for the first time. You never know how potent the dye is.
Adding too much of it will produce a darker color that you may not need. If you add the food coloring little by little you will eventually achieve your desired color.
In case the chocolate becomes gritty, remove it from the heat and add a small amount of vegetable oil. Stir vigorously to restore the smooth texture of the chocolate.
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