sugar, cocoa butter, milk, skim milk powder, soy lecithin, and vanilla. contains milk and soy.
how to melt chocolate:
chocolate melts better and faster at lower temperatures. working temperature of the chocolate should be around 40 to 45°c. to melt chocolate, place the chocolate in the top of a double boiler over simmering water, stirring the chocolate often. be careful not to let any water or steam come in contact with the chocolate. remove from heat as soon as the chocolate is melted and stir until smooth. use as desired.
alternatively, you can melt chocolate in the microwave. place chocolate in a microwave-safe bowl and melt on medium setting for 20 seconds at a time. stir after each interval. this is important as white chocolate scorches more easily than dark or milk chocolate. repeat until melted. use as desired.
in moulding and candy-making applications, chocolate must be tempered to give the final result the proper gloss, hardness and texture. tempering is the process of heating and re-cooling chocolate to create stable cocoa butter crystals. when you melt chocolate, the molecules of fat (cocoa butter) separate. tempering the chocolate puts them back together. this is what creates the proper cocoa butter crystallization that makes the chocolate shiny, velvety and uniformly coloured.
to temper chocolate on the stovetop:
• using a double boiler and a candy thermometer, melt approximately 90% of the chocolate completely at 45–50°c (104–122°f) while saving 10% of your chocolate for step 2. stir for approximately 3 minutes until chocolate is evenly distributed.
• reset temperature to 29°c (84°f) for dark and 27°c (80°f) for milk and white. add the last few pieces of chocolate as the temperature drops to the new setting. once the chocolate has melted and has reached the required heat, stir for 2 minutes at that temperature to attain even consistency.
• increase the temperature by 3°c (5°f) (for all types of chocolate) to achieve the “working temperature”. the chocolate is now tempered and ready to use. the chocolate should remain at working temperature until the final product is produced.
• once the final product is produced, allow product to cool to 15°c (59°f) preferably in a cold, dry room. do not refrigerate.
unlike dark chocolate which can last for years, white chocolate will last for about 9 months when stored in a cool, dry place, because it contains milk solids. avoid storing chocolate in the refrigerator.
Point of Interest:
though technically not a chocolate because it contains no chocolate liquor, white chocolate is nonetheless popular for use in baking and eating on account of its smooth, creamy flavour. these white chocolate chips made with real cocoa butter are perfect for use in baked goods such as cookies, muffins and cakes, as well as in ice cream, dairy desserts and candy making.