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Why Can’t I Melt White Chocolate?

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  1. Melting white chocolate can be a tad tricky. Unlike dark or milk chocolate, white chocolate contains cocoa butter, which has a lower melting point. If it’s exposed to high heat or direct heat, it can seize, turning into a grainy, thick mess. To prevent this, I suggest using a double boiler or a microwave at a low power setting, heating it gradually. Stir constantly and avoid any contact with water. Personally, I faced this issue before—when white chocolate seizes, adding a bit of vegetable oil can sometimes help smoothen it. Remember, patience is key; gradual heating ensures a creamy, perfectly melted white chocolate for your delightful treats.

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