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Why Can’t You Melt White Chocolate?

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  1. Melting white chocolate differs from melting dark or milk chocolate due to its delicate nature. White chocolate contains cocoa butter, which has a low melting point and is sensitive to high temperatures. If white chocolate is exposed to excessive heat during melting, it can scorch or seize, becoming thick and grainy. To melt it successfully, use gentle heat and constant stirring. I once faced challenges melting white chocolate; too much heat made it clump and become unusable. Patience and low, gradual heat are key – I found using a double boiler or the microwave in short bursts effective for achieving a smooth, molten consistency.

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