Using white chocolate??
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Using white chocolate??
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A week or two ago I made chocolate cookies.    When cool  I tried to dip half of each one into melted white chips. ( I melted the chips in a big glass measuring cup with
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Using white chocolate??

posted at 11/30/2012 7:26 AM EST
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
A week or two ago I made chocolate cookies.    When cool  I tried to dip half of each one into melted white chips. ( I melted the chips in a big glass measuring cup with a glob of Crisco)   Before that hardened I sprinkled on crushed candy canes.   It wasn't easy and it didn't work well.  The white chips were almost "gummy" and did not work well.  It did not want to cling to a cookie and did not want to hold the crushed peppermint.
Any suggestions or ideas?

Re: Using white chocolate??

posted at 11/30/2012 8:24 AM EST
Posts: 1201
First: 9/10/2008
Last: 4/15/2014
Hey Nancy ~  I find white chocolate very very touchy and especially the white chocolate chips.  I use the big block of Ghiradelli Premium White Chocolate from Sam's Club and melt it in a double boiler.  Slow and low making sure NO moisture gets into it.  Water will seize white chocolate in an instant!!  I don't add any butter or shortening as white chocolate hardens nicely on it's own and both sources have a water component to them.  I would dip the cookie and let it set for a minute before sprinkling with anything.  It has taken me a few bad batches of melted white chocolate to get it down and I STILL worry each year when I go to make Haystack. 

I hope I have helped!  Good luck and let us know how you make out!

Re: Using white chocolate??

posted at 11/30/2012 9:12 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Well all I can say is send me the rejects!
White chocolate is pretty touchy as Renee said.
I also find melting over a double boiler is best, slow and gentle.  I have not added shortening or butter to any of mine either.

Re: Using white chocolate??

posted at 11/30/2012 9:32 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014

you could just use the white bark that is in all the stores now
lt's really not bad    and much easier

Re: Using white chocolate??

posted at 11/30/2012 9:42 AM EST
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
Thanks for the suggestions.   I KNOW I own a double boiler .... I just don't know where it is.

Nellie - I have a couple cartons of white almond bark in my cupboard .... I use a lot of it.  I was trying to be "fancy" when making these cookies.
 

Now I'm going to look for that double boiler  

Re: Using white chocolate??

posted at 11/30/2012 12:03 PM EST
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Thanks for the information. I have never tried to melt the
white chocolate chips. I just mix them in with my cookie dough.

Re: Using white chocolate??

posted at 11/30/2012 2:48 PM EST
Posts: 652
First: 10/4/2008
Last: 4/16/2014
An easy "fix" would be to use the Candy Melts.  They work wonders in just about any case.

Re: Using white chocolate??

posted at 11/30/2012 3:51 PM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014

I use the Candy Melts - works great!

Re: Using white chocolate??

posted at 11/30/2012 6:37 PM EST
Posts: 1035
First: 10/1/2008
Last: 4/17/2014
There is a recipe on the Land o' Lakes site called "double dip chocolate slices"  It is basicaly  a chocolate refrigerator cookie that is dipped half way in a dip of the
Wilton candy melts ( vanilla with green coloring and mint flavoring).  Then when that is dry turn the cookie 1/4 turn and dip in bittersweet or semi sweet chocolate.  They are heavenly.  I've been making them as a cookie to auction off for a charity auction,  and there have almost been fights as to who would be the highest bidder!!!  In any case the candy melts work the best.  I've tried white chocolate and it is very touchy!!

Re: Using white chocolate??

posted at 11/30/2012 8:14 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Using white chocolate??:
Thanks for the suggestions.   I KNOW I own a double boiler .... I just don't know where it is. Nellie - I have a couple cartons of white almond bark in my cupboard .... I use a lot of it.  I was trying to be "fancy" when making these cookies.   Now I'm going to look for that double boiler  
Posted by Nancy G


A sauce pan and a bowl is all you need.  Well a bit of water for the sauce pan.  No "fancy" double boiler.

Re: Using white chocolate??

posted at 11/30/2012 9:37 PM EST
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
I think what I need is FEWER recipes ................... now I can't wait to try Barbara's chocolate cookies. 

Re: Using white chocolate??

posted at 12/1/2012 7:39 AM EST
Posts: 3541
First: 1/16/2009
Last: 4/17/2014
Hey every body - thanks for all the tips as I will try to use some white chocolate this holiday season.

Re: Using white chocolate??

posted at 12/1/2012 12:12 PM EST
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
I found a recipe for two tone fudge --- half white chocolate and half dark chocolate, all streaked together.  I have to try that very soon.  They ask that the white chocolate is melted with sweetened condensed milk over low heat.  

Re: Using white chocolate??

posted at 12/1/2012 3:01 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Melting the white chocolate with the sweetened condensed milk will provide a added security that the chocolate will not scorch or seize.
Since you can not share the fudge ........please share the recipe..

Re: Using white chocolate??

posted at 12/2/2012 1:38 AM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
I place my vote with those who advised that you use almond bark/white chocolate chunks. I like the taste of the chunk chocolate better than the melts also.

Re: Using white chocolate??

posted at 12/2/2012 9:03 AM EST
Posts: 2515
First: 6/4/2010
Last: 4/17/2014

   i made the  cup cakes and they hadwhite chocolated frosting.

Re: Using white chocolate??

posted at 12/2/2012 6:09 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I made peppermint bark last year and I think I used melted white chips.  I just melted them in a glass measuring cup in the microwave, added the crushed candy canes and spread it to harden.  It worked fine.  I've never added crisco to any chocolate I've melted.
I don't know how the peppermint bark would work for dipping a cookie into it.before it hardened.
I don't like to use the stuff called candy coating or bark because it doesn't have any cocoa butter in it, ljust palm oil etc.

Re: Using white chocolate??

posted at 12/3/2012 8:27 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
In Response to Re: Using white chocolate??:
I made peppermint bark last year and I think I used melted white chips.  I just melted them in a glass measuring cup in the microwave, added the crushed candy canes and spread it to harden.  It worked fine.  I've never added crisco to any chocolate I've melted. I don't know how the peppermint bark would work for dipping a cookie into it.before it hardened. I don't like to use the stuff called candy coating or bark because it doesn't have any cocoa butter in it, ljust palm oil etc.
Posted by JUDY O


try melting some of the chocolate bark in m/w          and put in all the salted peanuts you can                put  spoonfuls  out on waxed paper         one of my favorites     yummy

Re: Using white chocolate??

posted at 12/3/2012 9:27 AM EST
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
In Response to Re: Using white chocolate??:
There is a recipe on the Land o' Lakes site called "double dip chocolate slices"  It is basicaly  a chocolate refrigerator cookie that is dipped half way in a dip of the Wilton candy melts ( vanilla with green coloring and mint flavoring).  Then when that is dry turn the cookie 1/4 turn and dip in bittersweet or semi sweet chocolate.  They are heavenly.  I've been making them as a cookie to auction off for a charity auction,  and there have almost been fights as to who would be the highest bidder!!!  In any case the candy melts work the best.  I've tried white chocolate and it is very touchy!!
Posted by Barbara B


Yesterday afternoon I made a batch of chocolate cookie dough with the usual Nestle's recipe and when I got home from church I baked them. When cool I followed Barbara B's instructions for double dipped MINT cookies. They are SO pretty and absolutely delicious.
Thanks Barbara!

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