I started making a treat for Christmas and I've run into a bit of a wall. I've melted down some white chocolate in a double-boiler and got thru coating about 10 chocolate truffles before the white chocolate began to quickly turn into a doughy texture, kind of like mashed potatoes if you like them on the firmer side.
I can't work with it like this and I'm not sure on my next step. What did I do wrong? How do I fix this?
Perhaps it cooled down too much?
I've never had success remelting chocolate. You're going to have to get some more.
I'll ask the tech support question first: did you let the white chocolate cool down too much?
Maybe add a bit of butter?
Well, heat's not fixing it, butter has given it a slightly creamier mashed potatoes texture. I'm starting to suspect it's the quality of the white chocolate.
>>7195206
>white chocolate
>posts a pic of "morsels"
If it don't say chocolate on the bag, then it's not chocolate.
>>7195211
Ah fuck, you're right. This shit has no cocoa butter.
I'm taking a guess that it has overheated and turned into something more useless than it was at the start.
Thanks all, was just stupid in my buying.
>>7195206
This op. Do not buy anything nestle honestly. All of them are "morsels" and they taste like wax. Make sure the first ingredient is cocoa butter, even white chocolate.
If it was actual white chocolate itd be from iver heating to be hknest, white chocolate is i credibly susceptible to splitting and cools down very slowly
