I need your help /ck/

[Anonymous No.7195160]

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?

[Anonymous No.7195166]

Perhaps it cooled down too much?

I've never had success remelting chocolate. You're going to have to get some more.

[Anonymous No.7195167]

I'll ask the tech support question first: did you let the white chocolate cool down too much?

[Anonymous No.7195168]

>>7195166
>>7195167
That's possible, I turned the heat down a bit. The texturing started at the very bottom, where it would be the hottest I would think. Will try keeping the heat up and see how that goes.

[Anonymous No.7195169]

Maybe add a bit of butter?

[Anonymous No.7195206]

Well, heat's not fixing it, butter has given it a slightly creamier mashed potatoes texture. I'm starting to suspect it's the quality of the white chocolate.

[Anonymous No.7195211]

>>7195206
>white chocolate
>posts a pic of "morsels"

If it don't say chocolate on the bag, then it's not chocolate.

[Anonymous No.7195221]

>>7195211
Ah fuck, you're right. This shit has no cocoa butter.
I'm taking a guess that it has overheated and turned into something more useless than it was at the start.

Thanks all, was just stupid in my buying.

[Anonymous No.7195223]

>>7195206
This op. Do not buy anything nestle honestly. All of them are "morsels" and they taste like wax. Make sure the first ingredient is cocoa butter, even white chocolate.

[Anonymous No.7195227]

If it was actual white chocolate itd be from iver heating to be hknest, white chocolate is i credibly susceptible to splitting and cools down very slowly