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Old 03-09-2016, 12:20 PM   #31
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I am listening to advice! The key thing everyone is mentioning is that I'm overheating it. So I'm doing everything I can to try and reduce the heat. I must have melted white chocolate over 20 times using this method and I've never had to be this careful with it. Maybe I was just insanely lucky.

I'll try heating the cream on its own then with no double boiler (promise) but should I heat ALL the cream at the same time? Or should I stick to using the original 25% cream to chocolate and add the rest once it's melted (should I heat that too?)?

Also, what happens if the cream doesn't completely melt the chocolate on it own?

I'm trying to avoid the microwave method, mostlj because our microwave is extremely temporary, sometimes it works, sometimes it doesn't.
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Old 03-09-2016, 12:54 PM   #32
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I'd just heat up all the cream and add the chocolate shaved or broken into small pieces and stir
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Old 03-09-2016, 01:09 PM   #33
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So heat the cream and pour it over the chocolate or heat the cream and add the chocolate to it?

Most people have said to pour it over so I think I'm going to try that.

I'll heat ALL the cream but carefully not to go too hot, break up the chocolate as much as I can and pour the cream over it in a separate bowl. I'll let you know how I get on :p
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Old 03-09-2016, 01:24 PM   #34
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Quote:
Originally Posted by S7ewie View Post
So heat the cream and pour it over the chocolate or heat the cream and add the chocolate to it?

Most people have said to pour it over so I think I'm going to try that.

I'll heat ALL the cream but carefully not to go too hot, break up the chocolate as much as I can and pour the cream over it in a separate bowl. I'll let you know how I get on :p
Don't only break the chocolate, but use a knife and shave or chop it into small pieces, the smaller the better so that the whole cream/chocolate mixture reaches about 100F (about 37.7C) all at the same time. Use a good instant read thermometer to be sure that you aren't overheating. If the cream is more than about 42C before pouring over the chocolate, then it is probably too hot. Remember that cocoa butter melts at less than human body temperature, so you don't need it to be much hotter than that.
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Old 03-09-2016, 01:25 PM   #35
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From the link I provided above:
Quote:
Chocolate should never be melted with very small amounts of liquid. The amount of liquid added must be at least 25% of the chocolate. For chocolate with 55 to 60% cacao, you'd need 1 tablespoon liquid for every 2 ounces chocolate. High-percentage chocolates (60 to 70%) need more liquid, 1 1/2 tablespoons per 2 ounces. This prevents the dry particles (cocoa and sugar) in the chocolate from binding together and becoming lumpy.
Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize. Instead, ensure that your liquids are warm (but not boiling) when you add them to chocolate.
I don't think it matters if you add the chocolate to the cream or the cream to the chocolate. Start with everything at room temperature. Heat the cream but don't heat it too much. You don't mention how many ounces (grams) of chocolate you have and how much cream you are talking about.
Does the amount of white chocolate and cream seem right--as mentioned above, the amount of liquid is at least 25% the amount of chocolate? I personally would add all the cream at one time.

How hot should the cream be? Not boiling. Not room temperature. It should feel quite warm to the touch, your body temperature is 98 degrees F, boiling is 212 degrees F (or about that), it should be some where in between. I'd aim for about 150 degrees F.

ETA: RPCookin says to use a much lower temperature for the cream. I'd use a warmer cream if the amount of cream is about 25% of the amount of chocolate. The chocolate will be at room temperature, say 70 degrees and it is about 3-4 times the amount of cream. The cream's temperature with the chocolate's temperature, in the end, needs to be about 100 degrees F to 110 degrees F.
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Old 03-09-2016, 02:08 PM   #36
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Attempt no.6 .. SUCCESS!! Finally! XD

So I went and done what a lot of you folks had been telling me to do from the start. I heated up all the cream and slowly poured it over the chocolate whilst stirring.

The total cream was 100ml to 200g of chocolate. The recipe originally calls for 50ml to be melted with the chocolate and then a further 50ml to be added later once it had melted. That corresponds to roughly 25% at the start (not accounting for density) which is what most websites seemed to be suggesting when melting chocolate with a liquid. But I done it all in one go with this method.

One thing for sure is I need to find myself a good thermometer. Doing this by guess work is was too difficult.

The cream did melt the chocolate quite nicely but as I feared it wasn't quite enough to melt it fully. By the time it was half way through it had cooled way down. Maybe if I try and break the chunks down even smaller next time it might manage. But this time I had to give it a couple of minutes in warm water.

Anyway .. It worked. Finally. Thanks for all your help!

Next I need to melt the dark chocolate. Should I use the same method for this? Or is this more likely to work using the double boiler?

Thanks again
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Old 03-09-2016, 02:12 PM   #37
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Hooray!!! I'm glad you finally got it to work! You can use the same method with dark chocolate if you are adding a liquid to it.
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