Every year for friends and family, I make 200 or so shortbread cookies with lime zest added to the dough. These cookies are typically half-dipped in white chocolate. This year I decided to change from my usual Bakers white chocolate, so I bought Callebaut couverture white chocolate to use. I used a makeshift double boiler, heavy pyrex bowl over barely simmering water, bowl not touching the water, etc. The chocolate was weird, never really thinned out as it melted, and had persistent small lumps. It never actually seized, mind you, but it was nasty and thick. I tinted it with paste food color which didn't affect the texture. The chocolate firmed up on the cookies and tastes fine, but the cookies look very peculiar...as though dipped in lumpy Elf snot.
We're not set up for baking at work, (one oven, right on the line), and we buy our pastry. Nevertheless, having tasted these, my boss thinks that it would be nice to add these cookies to our assorted dessert trays for the Christmas season. (They taste incredible.) Probably 800 cookies altogether. I'm okay with that, the cookies aren't an issue, but I'd love to have a recommendation for a good quality white chocolate that can be melted, slightly tinted, and that will give me a thin, smooth coating. I'm not a chocolate person (obviously), to me, chocolate is something that I buy from people who know what they're doing. I am out of my depth here.
"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat