/ck/ - Food & Cooking

I started making a treat for Christmas and I've run into a bit of a wall. I've melted down some white chocolate in a double-boiler and got thru coating about 10 chocolate truffles before the white chocolate began to quickly turn into a doughy texture, kind of like mashed potatoes if you like them on the firmer side.

I can't work with it like this and I'm not sure on my next step. What did I do wrong? How do I fix this?

>white chocolate
>doesn't contain chocolate

So what do we call it now?

Vanilla creme bar??