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What Happens If You Heat White Chocolate Too Long?

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  1. Heating white chocolate for too long can lead to an unfortunate outcome. White chocolate is sensitive to high temperatures and can scorch easily. Overheating can cause the fats and sugars in the chocolate to separate, resulting in a grainy or lumpy texture. This happens because the cocoa butter within the chocolate can melt and lose its structure, making the chocolate clump together or become thick and unusable. In my experience, when overheated, white chocolate becomes difficult to work with and may not regain its smooth texture, even after cooling. To prevent this, it’s crucial to melt white chocolate gently using low heat, stirring frequently until it’s just melted, to preserve its creamy consistency.

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