My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are NO melting instructions on this bag of Ghirardelli White Chocolate Chips. After reading umpteen stories online about the hazards of melting white chocolate, NONE of them mentioned adding cocoa butter. Is it because most people don't have cocoa butter on hand (I use it in my soap making) or is it that it doesn't work?
Baking – add cocoa butter to white chocolate chips to promote a smoother melt
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Best Answer
White chocolate melts smoothly if there's nothing wrong with it. While I'd sometimes melt milk or dark chocolate in a microwave, for white chocolate I always use a bain marie, heated gently and stirred very gently.
If you try to heat it too fast it will catch and never melt. This can also happen if it's old, or has been stored in fluctuating temperatures.
There's a lot of cocoa butter in white chocolate anyway so adding more wouldn't do much to the melting. It might however be desirable to make the chocolate less sweet.