Cooking with White Chocolate

Did you know that “white chocolate” doesn’t actually exist? It’s true. The sweet candy that we call “white chocolate” isn’t even a chocolate at all. It’s made with cocoa butter, milk solids, sugar, and vanilla flavorings. But, because it comes from the cocoa plant, just like milk and dark chocolate do, it’s placed in the same classification. Some people love the white, creamy sweetness so well that they prefer to eat it just as it is. For other less devout fans, cooking with white chocolate is the way to go. There are many types of recipes that include white chocolate as an ingredient. One of the simplest is to melt white chocolate and dip pretzels in it. Some of the more exotic recipes are White Chocolate and Raspberry Cheesecake, White Chocolate Chip Cookies, and White Chocolate Mousse.

When you visit your local grocery store to buy white chocolate, so you can start cooking all kinds of wonderful recipes, make sure you get the real McCoy. Don’t be fooled by the looks of white bark or Summer Coating- they are not white chocolate. They may look the same, but they don’t contain cocoa butter. Always choose a brand that contains cocoa butter. Cocoa butter is the ingredient that makes chocolate remain solid when it’s at room temperature.

And, only buy as much white chocolate as you’ll use for a recipe. It doesn’t freeze well. White chocolate can be stored in a cool, dry place for up to one year. However, it won’t be as fresh, and the taste of your recipe may suffer.

Once you have made your purchase, cooking with white chocolate requires that it be melted first.
It can be tricky to melt this sweet candy, but if you’re careful, you can do it without ruining the white chocolate.

The easiest way to melt white chocolate is to use your microwave oven. You’ll simply place the amount you need for a recipe in a microwave-safe bowl.

Note: The bowl and every utensil you need must be dry! If you get any water or moisture in the white chocolate, it will automatically be ruined!

Set your microwave at a power level of fifty percent and start to melt the white chocolate for thirty to forty five seconds. Stir it with a spoon, then place it in the microwave oven again for another thirty seconds or so. As the chocolate begins to melt, reduce the cooking times. Be careful not to overcook the white chocolate or it will scorch! It can also turn grainy or separate if it’s overcooked, so you have to watch it carefully.

Once white chocolate is melted, you’ll need to start cooking with it quickly before it hardens up again.

If you need to melt more than one batch of white chocolate, you’ll need to wash out the microwave-safe bowl. Rinse it, then dry it completely before you use it to melt anymore chocolate.

Cooking with white chocolate is practically as easy as using milk, dark, or semi-sweet chocolate. It can give recipes a sweet, rich flavor that will complement the other ingredients.

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