I was making a semi sweet chocolate & white chocolate bark this morning and the semi sweet chocolate melted just fine in the microwave. When I melted the white chocolate morsals the bottom chips had turned brown and crusty! Yuck! What did I do wrong?
OK first you need to microwave the chocolate in 15 second intervals stirring in between each one. When the chocolate is mostly melted with some chunks left take it out and stir. Let it set of about two minutes and stir again. By letting it sit out the heat that it has retain with melt the rest of the chocolate without burning in AKA brown and crusty. If the chocolate is old or the bag has already been open the white chocolate will not melt at all, it will become a hunk and never completely melt. Using the microwave for white chocolate is fine and when your in a hurry there is no better way, Oh and make shur that no water comes in contact with your chocolate it will ruin it.
March 7th, 2010 at 3:32 am
white chocolate is almost "invisible" to microwaves.
a double boiler works much better for both.
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March 7th, 2010 at 3:56 am
try adding some crisco.. just a small ammount.
i dont know what it does but it works.
i learned that in my cooking class.
good luck ;]
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March 7th, 2010 at 4:02 am
Do a double boiler method
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March 7th, 2010 at 4:19 am
White chocolate is higher in fat and sugar than milk chocolate. It burned. You should use the defrost setting on your microwave for melting chocolate. Stir every minute until almost melted, then take it out and stir in the lumps.
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March 7th, 2010 at 4:26 am
Ive melted white almond bark in the microwave and it was fine, but I stirred it often.
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March 7th, 2010 at 5:16 am
Hmm, I don’t think I would try melting any chocolate in the microwave. I’m not sure the "standard" way to do it, but I bet if you put the almond bark in a glass or container of some kind, then heated a pot of water on the stove, then placed the glass or container in the boiling water (well, you don’t want to get water into your chocolate) you could probably melt it that way. That should keep it from getting so hot it burns. You could probably do it directly in a pot on the stove on very low heat, but that’s messy and easy to burn it doing it that way.
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March 7th, 2010 at 5:30 am
White chocolate is made with coco butter and not really chocolate. I would assume that this is part of the reason.
I did find this site that is down below. It says that white chocolate burns due to high heat. It suggests to melt at 50% power. Read the article.
Hope this helps
Good luck!!
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http://busycooks.about.com/od/quicktips/qt/meltchocolate.htm
March 7th, 2010 at 5:41 am
The best thing to do is use just a LITTLE bit of Crisco, mix it and then microwave it. After about 1 to 2 minutes look at it, *when it is shiny it is melted*. Stir, and if needed only 1/2 minute longer.
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March 7th, 2010 at 6:22 am
if the microwave was set to high it probably would’ve done that. Maybe set it to low or medium.
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March 7th, 2010 at 6:48 am
not the best idea. try something like the chocolate factory! i see that on comercials everywhere!!!
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March 7th, 2010 at 7:16 am
do it for just 30 seconds at a time and stir between heatings. It burns easily because it doesn’t usually contain any cocoa solids… yes that’s right it’s not technically anything to do with chocolate! . . . but it sure tastes good! Hope this helped.
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March 7th, 2010 at 7:49 am
You burned it. Stir it often–every 15-20 seconds until it’s almost all melted. Then stir until smooth. I do it all the time and as long as you stir it frequently, you should be okay!
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March 7th, 2010 at 8:21 am
OK first you need to microwave the chocolate in 15 second intervals stirring in between each one. When the chocolate is mostly melted with some chunks left take it out and stir. Let it set of about two minutes and stir again. By letting it sit out the heat that it has retain with melt the rest of the chocolate without burning in AKA brown and crusty. If the chocolate is old or the bag has already been open the white chocolate will not melt at all, it will become a hunk and never completely melt. Using the microwave for white chocolate is fine and when your in a hurry there is no better way, Oh and make shur that no water comes in contact with your chocolate it will ruin it.
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Me, Head Baker for a resturant.