Have you ever thought of melting white chocolate? Knowing the suitable duration and temperature to melt the white chocolate is the trick behind it.
When the white chocolate is exposed to too much heat for so long, it burns. Today we talk about melting white chocolate in a microwave.
How to melt white chocolate in microwave?
Use a kitchen knife to cut the white chocolate into ¼” to ½” cubes. Transfer the cubes into a microwave-safe bowl. Place the bowl in the microwave and adjust the microwave heating power to 50%. Set a 30 seconds timer and begin to melt the whole chocolate. Stir the chocolate with a wooden spoon. If the white chocolate has not melted, return it to the microwave and heat it at an interval of 15 seconds. Do not forget to stir at the end of each interval.
This article has detailed guidelines on melting white chocolate in the microwave. The article begins with helpful tips to prepare the reader, followed by the melting procedure. The procedure has been made easy and straightforward to follow. The author also explains some of the reasons why your white chocolate might not be melting in the microwave.
Helpful Tips to Know Before Melting White Chocolate in the Microwave
White Chocolate Can Easily Overheat, and Seize
White chocolate is made of high amounts of cocoa butter content. These contents have a lower melting point. This is why it melts so fast in the microwave, and if forgotten, it overheats and seizes.
Avoid Covering the Microwaving Bowl When Melting White Chocolate
When you cover the bowl, it forms moisture that condenses at the top of the lid. The moisture water droplets will drip into the chocolate, hardening it.
Cut the White Chocolate Bar into Sizeable Cubes
Use a kitchen knife to cut the white chocolate bar into ¼” to ½” cubes unless the chocolate is already chopped into sizeable cubes. Smaller cubes of chocolate are easy and faster to melt than melting an entire chocolate bar.
If Possible, Make Use of a Kitchen Thermometer
At about 110 degrees Fahrenheit, white chocolate begins to burn. You can continuously monitor the chocolate’s internal temperature by melting it in the microwave to avoid reaching a particular temperature with a kitchen thermometer.
Use Butter to Avoid and Remedy Seizing
Add one tablespoon of butter to a ½ a cup of melting white chocolate and stir. The butter will prevent even softening white chocolate from seizing in the microwave.
Step to Step Procedure on How to Melt White Chocolate in the Microwave
Below are simple and clearly stated requirements and procedures for melting the white chocolate using a microwave.
- A white chocolate bar.
- A microwavable dish
- Stirrer ( wooden spoon)
- Kitchen thermometer( optional)
Step One: Cut the White Chocolate into ¼” to ½” Cubes
This step is usually unnecessary if your chocolate comes shaped in chip form. Such shaped chocolates do not usually require to be cut into smaller sizes since they can melt just fine the way they are.
However, for larger chocolate bars, ensure to cut them into smaller pieces. Using a kitchen knife is way better than breaking the chocolate with your hands.
Step Two: Transfer the Chopped White Chocolate Pieces into a Microwavable Dish
Avoid using a plate, especially since you are melting chocolate that will eventually turn into a liquid. A flat plate will not do a very good job holding melted chocolate. For better viewing purposes, consider a transparent or glass microwavable dish.
Also, avoid covering the bowl with a lid. When melting white chocolate in a covered bowl, moisture begins to form and condenses at the top of the lid, forming water droplets. The chocolate hardens when the water droplets drip back into the white chocolate.
Step Three: Adjust the Microwave Settings
Reduce the microwaving power of the microwave to 50%. Since white chocolate has a low melting point, melting it at full power will overheat the chocolate causing it to form a lumpy grainy texture.
Step Four: Melt the White Chocolate
Place the bowl in the microwave, close the door, and set a 30 seconds timer. Hit the START button and allow the chocolate to melt. When time is up, remove the bowl from the microwave and use a wooden spoon to stir.
It is also essential to use your kitchen thermometer at this point to ensure that the temperature of the white chocolate is not anywhere close to 110 degrees Fahrenheit (44 degrees Celsius). If it is, then the chocolate should not be microwaved again.
If you do not have a kitchen thermometer, wash your hands well and use your finger to dip into the melted chocolate. Taste the chocolate.
The warmth should not be warmer than the inside part of your tongue. Suppose the white chocolate has not melted enough, return the bowl to the microwave and melt again for 10 to 15 seconds.
Ensure to stir and check the doneness after every break.
Step Five: Deal with the Seizing
Keeping up with the temperature of melting chocolate in the microwave is not as easy as keeping up with the one melting on a double boiler. There is a possibility of overheating the white chocolate to seizing it. Luckily there are several remedies to this:
Add one tablespoon of butter to a ½ a cup of melting white chocolate and stir. The butter will prevent and even soften the white chocolate seizing in the microwave.
- Milk, warm cream, or Flavorless Vegetable Oil
Keep adding small portions of any of the options mentioned above as you stir the chocolate. The most important thing is to ensure they have been warmed enough to the expected temperature before you add and mix them with the white chocolate.
Reasons why your White Chocolate is Not Melting in the Microwave
The White Chocolate’s Ingredients
Sometimes the main reason why white chocolate will not melt well in the microwave is the ingredients used by the manufacturer to make the chocolate.
Some chocolates are designed to stay in shape despite facing harsh heat conditions. Such chocolate chips are designed to be used for baking.
If the chocolate you intend to melt has less or roughly about 30% of cooking fat. It may retain its shape even when you try to melt it.
The Melted Chocolate Might have Gotten in Contact with Water
When chocolate comes in contact with water while melting, it hardens, so it is advisable not to cover the bowl when microwaving.
When you cover the chocolate, moisture is formed that condenses at the top of the lid. The steam forms water droplets which will drip into the chocolate, hardening it.
White Chocolate has a Low Melting Point
Probably the main reason your white chocolate is not melting appropriately in the microwave is that it has been overheated without your knowledge. Melting white chocolate at full power will overheat the chocolate causing it to form a lumpy grainy texture.
However, there is always a solution. Few portions of butter, milk, warm cream, or flavorless vegetable oil will remedy the situation.
Refer to the “Step to step procedure on melting white chocolate in the microwave” subheading for a more detailed explanation.
How to Heat up White Chocolate
There are two main options for melting white chocolate. The options are stated below.
Microwaving is the fastest method of heating up and melting white chocolate. For a more detailed explanation about melting white chocolate in the microwave, refer to the “Step to step procedure on how to melt white chocolate in the microwave” subheading.
2. Use of a Double Boiler
Just like when preparing to use a microwave to melt white chocolate, the first thing is to cut the white chocolate into ¼” to ½” cubes. You may use a kitchen knife or your hand to break the chocolate into smaller equal pieces. Only break the chocolate if the bar is too big to be melted wholly.
Secondly, pour some water on the bottom half of the double boiler and heat it over a stove. The water on the bottom half holder does not touch the surface of the upper half of the double boiler. Allow the water to heat at a high temperature until it begins to boil, then reduce it. Add the white chocolate pieces to the upper half of the double boiler.
Let the white chocolate continue to melt as you gently stir. let the water not get in contact with the chocolate, or else it will harden. As you stir, use your kitchen thermometer to monitor the white chocolate not to exceed 110 degrees Fahrenheit (44 degrees Celsius).
Melting white chocolate in the microwave might be fast, but it requires a lot of attentiveness. If so much care is not considered, you might overheat the white chocolate causing it to form a lumpy grainy texture.
Therefore, it is advisable to be keen to use a kitchen thermometer and a transparent microwavable bowl.
In case of lumpy grain structure formation, remedy the situation by using butter, milk, warm cream, or flavorless vegetable oil as you stir the mixture.
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