I hate white chocolate
I'm attempting to finish up a batch of about 200 chocolate truffles, which Patrick and I (with the help of some friends) are making for a Valentine's Day party tomorrow. Four of the six flavors (hazelnut, whiskey-vanilla, curry peanut butter, and bacon-rosemary) are dark-based. They get finished by dipping them in melted bittersweet chocolate. I have an improvised double boiler and a solid two-fork dipping-and-dropping technique, so these are no problem. However, the chai tea and coconut-lime flavors are white-based, so I thought I'd finish them with a dip in melted white chocolate. FFFFFFAIL! It seized up immediately, turning into a hideous mass with the consistency of roll-out cookie dough.
Ways I Have Tried Rescuing This Stupid-Ass Non-Chocolate:
1. Thinning with warm heavy cream
2. Thinning with olive oil
3. Gentle reheating
4. Cursing
5. Teaching by example, in the form of adding small amounts of successfully-melted dark chocolate
6. Furious blogging
None of these has worked. I now have a hideous tan mass with the consistency of rubbery frosting that is starting to get a skin on it. Damn and blast!
Ways I Have Tried Rescuing This Stupid-Ass Non-Chocolate:
1. Thinning with warm heavy cream
2. Thinning with olive oil
3. Gentle reheating
4. Cursing
5. Teaching by example, in the form of adding small amounts of successfully-melted dark chocolate
6. Furious blogging
None of these has worked. I now have a hideous tan mass with the consistency of rubbery frosting that is starting to get a skin on it. Damn and blast!