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What happened with my white chocolate?
March 15, 2006
7:40 am
Forum Posts: 27
Member Since:
February 18, 2006

I wanted to enrobed my truffles with white chocolate today so I tried to temper some white chocolate (I use Cocoa Barry). However, the white chocolate still looked very ‘sticky’ (not liquid enough) when the temperature reached 50C. Could anyone know the reasons? Thank you!

March 15, 2006
11:32 am
Forum Posts: 430
Member Since:
September 30, 2004

It has absorbed water. add 0.1% fluid lecithin to it.

March 15, 2006
11:34 am
Forum Posts: 19
Member Since:
April 4, 2005

white chocolate is like that. Do not compare it with dark chocolate. Temper it and you can still work with it. To make it easier to handle, add some cocoa butter will help.