How do you melt white chocolate and then add melted butter without making the chocolate hard again?

Question

I am trying to make a white chocolate torte. I melted the white chocolate on a double boiler and then I add the melted butter at room temperature, but at the first drop my chocolate starts to harden. It looks like a paste. I made sure there was no water on the bowl, but my chocolate keeps getting hard at the first drop of melted butter or liquor. I've tried different types of chocolate, and tried the butter hot or at room temperature, but I can't seem to make it work. Please help!! What can I do to avoid this?

Answer 1

Try doing this. Put the solid butter/liquor in with the chocolate before you melt it. When the water in your double boiler has come to simmering, turn the heat off then put pan with the chocolate in on top. Stir frequently until the chocolate has melted.

The thing to remember when melting any chocolate is slowly and gently.

I used to have exactly the same type of problem you had until I discovered that you had to be patient, especially with white chocolate as it has a lower melting point.

Hope this works for you.

Answer 2

Make sure you are using baking choc.and not just cookie chips as they will harden when adding butter etc.
Place in a bowl over simmering (not boiling) water and they should melt fine and you will be able to add the butter.

Answer 3

Add 1 Tablespoon vegetable oil in with chocolate (any) before melting.

Answer 4

Whenever I cook with chocolate, I usually use baker's wax to keep it thinned out. You can find it in the grocery isle and while it is multi-purposed, you can cut small slivers and add them to the chocolate. It also helps keep the sheen on the chocolate.