Chocolate Alchemy ForumThe Art and Science of Homemade Chocolate

Chocolate Alchemy Forum
The Art and Science of Homemade Chocolate
« The Curse of White Chocolate »

Welcome Guest. Please Login or Register.
Dec 26, 2009, 1:45pm

Chocolate Alchemy ForumThe Art and Science of Homemade Chocolate :: Chocolate Making :: General Chocolate Making at Home :: The Curse of White Chocolate

Author

Topic: The Curse of White Chocolate (Read 170 times)

patsyswine
Neophyte

member is offline

Joined: Oct 2008
Gender: Female

Posts: 14
Karma: 0

The Curse of White Chocolate
« Thread Started on Aug 24, 2009, 1:50pm »

I've asked this before, and I know that it's on the forum somewhere, but I can't find it.
I bought a kilogramme bar of white chocolate in London "made with real cocoa".
I'd love to make some truffles, but at what temperature should I melt it at. And do I need to add anything else?
If I can't, I will probably just have to eat it.

Link to Post - Back to Top IP:

Logged

Sebastian
Novice

member is offline

Joined: Feb 2006
Posts: 231
Karma: 11

Re: The Curse of White Chocolate
« Reply #1 on Aug 24, 2009, 1:56pm »

treat it just like you would milk chocolate.

Link to Post - Back to Top IP:

Logged

Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.

cheebs
Novice

member is offline

Joined: Jul 2008
Gender: Male

Posts: 115
Karma: 5

Re: The Curse of White Chocolate
« Reply #2 on Aug 24, 2009, 2:08pm »

For melting and tempering, as Sebastian said, pretty much just like milk chocolate. For making ganaches, use ~20% extra chocolate when compared to dark.

Link to Post - Back to Top IP:

Logged

patsyswine
Neophyte

member is offline

Joined: Oct 2008
Gender: Female

Posts: 14
Karma: 0

Re: The Curse of White Chocolate
« Reply #3 on Aug 25, 2009, 6:39am »

That's my problem, though. I have been as bad with milk chocolate. I only ever use dark because that's the easiest for me to temper.
This white bar claims it has real cocoa, but I thought white chocolate was made of cocoa fats. I am still new to all of this. I just want to use it before the date expires!

Link to Post - Back to Top IP:

Logged

redstar
Neophyte

member is offline

Joined: Jan 2009
Gender: Male

Posts: 25
Karma: 1

Re: The Curse of White Chocolate
« Reply #4 on Aug 25, 2009, 9:39am »

Melt it very slowly and very carefully - either with very short bursts in a microwave or in a bowl over hot water. The maximum temperature it should see before losing temper is probably 30C or less.
I think legally cocoa butter is classed as cocoa - the powers that be don't differentiate; this is why "cocoa mass" is used in ingredient lists and can be wither beans, or butter or - usually - a combination.

Link to Post - Back to Top IP:

Logged

patsyswine
Neophyte

member is offline

Joined: Oct 2008
Gender: Female

Posts: 14
Karma: 0

Re: The Curse of White Chocolate
« Reply #5 on Aug 29, 2009, 6:31am »

Hurrah,
Finally got a recipe that worked. 24 nice white chocolate truffles waiting to be eaten.
Anyone care to congratulate me? This is a long time coming.

Link to Post - Back to Top IP: