This might sound like a stupid question and if no one replies , I'll totally understand.
Why is it when I melt white chocolate, it's not technically white ? Not only that, its somewhat transparent.
For instance , the other day I wanted to dip my biscotti cookies in white chocolate and it looked very unappetizing, the color was off, it was translucent. Where is the bright white chocolate ? Do I add food color ? Should I make my own ? Can someone recommend a supplier ?
I used Callebaut as this is my go to chocolate for most things .
It really shouldn't be called chocolate either ! IMHO
Yes, it is made with 20% cocoa butter , SO ? So what ?
/img/vbsmilies/smilies/confused.gif
Why is it when I melt white chocolate, it's not technically white ? Not only that, its somewhat transparent.
For instance , the other day I wanted to dip my biscotti cookies in white chocolate and it looked very unappetizing, the color was off, it was translucent. Where is the bright white chocolate ? Do I add food color ? Should I make my own ? Can someone recommend a supplier ?
I used Callebaut as this is my go to chocolate for most things .
It really shouldn't be called chocolate either ! IMHO
Yes, it is made with 20% cocoa butter , SO ? So what ?
/img/vbsmilies/smilies/confused.gif