"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-20-2005, 06:09 PM   #11
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Ok, I just tried both of your suggestions GB and Andy. Neither one worked. I turned the heat to low in the double boiler, it was still dry, then tried nuking it, and the same thing happened, dry and not melting at all. While I could probably find a package version, I really wanted to do this at home for my home made gifts.
__________________

__________________
amber is offline   Reply With Quote
Old 12-20-2005, 06:11 PM   #12
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by jennyema
I used to use a DB when melting chocolate but now I nuke it. Much simpler.

And I too have had some funky things happen with "white chocolate" (which is not chocolate) because it has so many additives.
Thats right, I figured it was because of the white chocolate, but still it didnt work with the semi sweet bits too. I have no clue now
__________________

__________________
amber is offline   Reply With Quote
Old 12-20-2005, 06:33 PM   #13
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,822
I always use the microwave, but only do it for a few seconds at the time. It always comes out fine. After the first few seconds, it needs to be stirred to check the progress. Sometimes it has heated more than you think and may not need further heating to melt.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 12-20-2005, 07:41 PM   #14
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,393
Quote:
Originally Posted by amber
Ok, I just tried both of your suggestions GB and Andy. Neither one worked. I turned the heat to low in the double boiler, it was still dry, then tried nuking it, and the same thing happened, dry and not melting at all. While I could probably find a package version, I really wanted to do this at home for my home made gifts.
Amber, was the chocolate dry and crumbly? I've had that happen to me, I most always nuke, but sometimes the darn chocolate won't co-operate..If it's dry and crumbly I do add a tiny bit of butter and that usually gets it to melt and blend..Seems the gremlins pop up whenever you want to make something special ... Hope you can find out what was wrong..Chocolate covered pretzels are so good.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 12-20-2005, 08:58 PM   #15
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by kadesma
Amber, was the chocolate dry and crumbly? I've had that happen to me, I most always nuke, but sometimes the darn chocolate won't co-operate..If it's dry and crumbly I do add a tiny bit of butter and that usually gets it to melt and blend..Seems the gremlins pop up whenever you want to make something special ... Hope you can find out what was wrong..Chocolate covered pretzels are so good.
kadesma
yep it was dry and crumbly. Like you said, whenever I want to make something special, it never turns out rigth...those dam gremlins. I chucked the dam chocolate, Im so fed up with it
__________________
amber is offline   Reply With Quote
Old 12-20-2005, 09:07 PM   #16
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,393
I don't blame you Amber..I've done my fair share of chucking I sometimes wonder if the chocolate is to old or has some moisture in it..Are you going to give it another try?

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 12-20-2005, 09:27 PM   #17
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by jennyema
And I too have had some funky things happen with "white chocolate" (which is not chocolate) because it has so many additives.
I've encountered that too. A lot of the cheaper brands are stuffed with things like vegetable oils/fats, so it's a good idea to spring for a better brand of white chocolate (Bernard Callebaut is awesome, but certainly $) when it comes to melting it (in my experience)
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 12-20-2005, 09:32 PM   #18
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,545
Just use regular chocolate and add white food coloring
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-20-2005, 11:33 PM   #19
Senior Cook
 
Home chef's Avatar
 
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
Stupid question but was the white chocolate you used fresh to begin with? Perhaps it had aged a bit and had become 'unusable'. I doubt that's the case but it's worth looking at every angle.
__________________
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
Home chef is offline   Reply With Quote
Old 12-21-2005, 04:53 AM   #20
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Chocolate chips, and especially white chocolate chips, can be very funky when you're trying to melt them. After all, they're made to hold their shape in cookies, not be melted down.

Try melting with Ghiardelli or Callebaut (Whole Foods carries it) if you can find it, in the bars, not the chips.

I also use the microwave to melt all my chocolate. I put about 3/4 of the amount I'm going to use in a bowl, nuke for a minute, stir, if there are big lumps, melt at 30 second intervals til mostly melted, then take out of the microwave and stir in the rest of the amount til all is melted. I get beautifully tempered, melted chocolate this way - even white chocolate!
__________________

__________________
marmalady is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]