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    Home » Baking Tips & Tricks

    How to Melt White Chocolate (Chips, Bars & Wafers)

    Published: Feb 21, 2022 by Allison Ferraro · Modified: Feb 21, 2022 · 6 Comments

    Jump to Recipe

    Whether you're wanting to dip strawberries or decorate desserts with a drizzle, this post will teach you everything you need to know about how to melt white chocolate. From the best types of chocolate for melting to the most reliable melting methods to troubleshooting tips, I've got you covered!

    melted white chocolate in a double boiler with a white spatula this Recipe
    Jump to:
    • What is White Chocolate?
    • Best White Chocolate for Melting & Dipping
    • Equipment & Ingredients
    • Step-By-Step Recipe Instructions
    • Tips & Tricks
    • FAQs
    • Uses for Melted White Chocolate
    • More Baking Tips
    • Recipe
    • Comments

    Raise your hand if you've ever tried to melt white chocolate and ended up with a lumpy mess. (If you're raising your hand, know that I'm right there with you!) Melting white chocolate can be a little bit different than melting other types of chocolate because, well, white chocolate is a little bit different than other types of chocolate.

    In my experience, the two most important factors are 1) the type of white chocolate (or "chocolate") that you're working with and 2) the melting method you're using. In this post, I'll break down everything you need to know about how to melt white chocolate perfectly the first time.

    Spoiler alert: real white chocolate and the double boiler method are the secrets to success!

    What is White Chocolate?

    white chocolate baking bar, chips, and wafers on a gray surface

    True white chocolate is a chocolate confection made with cocoa butter, milk solids, and sugar. It has a creamy white color and a sweet flavor with hints of butter and milk. Because it does not contain cocoa nibs or cocoa solids, it doesn't have the same color or flavor as other types of chocolate, like dark or semi-sweet.

    Best White Chocolate for Melting & Dipping

    Note that most "white chocolate" on the market is not actually white chocolate. White chocolate must contain at least 20 percent cocoa butter, and most white chips or wafers don't contain any cocoa butter at all.

    • white chocolate baking bar on a gray surface
    • white chocolate chips on a gray surface
    • white chocolate wafers on a gray surface

    See in the photo above how the products that are not true white chocolate are labeled as "white chips" or "white melting wafers"? Sneaky, right?! You may not realize that what you're buying isn't real white chocolate.

    If you want to be sure you're buying real white chocolate, be sure it's labeled as white chocolate and check the ingredients to confirm it includes cocoa butter. Real white chocolate is most commonly found in bar form. Otherwise, know that white chips, like chocolate chips, contain stabilizers to help the chips hold their shape. White melting wafers contain oil to help them melt smoothly.

    While chips are great for cookies, they're more difficult to melt than other types of white chocolate. It can be more challenging to melt chips smoothly, and they re-harden quickly when melted. For these reasons, I don't recommend white chips for melting. Can you melt them anyway? Sure! Just know that they are not as easy to melt and don't yield as good of a result as the other options available.

    If you want the real deal, a white chocolate baking bar is your best option because, using the methods outlined here, it will melt into a lusciously smooth mixture that remains liquid for some time so that you can dip, drizzle, etc.

    White melting wafers are a great option if you don't mind that they're not truly white chocolate. Quality melting wafers will have a nice vanilla flavor, and they melt quickly and easily thanks to the added oils.

    Equipment & Ingredients

    • overhead view of equipment for microwave method
    • overhead view of equipment for double-boiler method

    Microwave-Safe Bowl or Double Boiler - If you want to melt the white chocolate in the microwave, all you'll need is a microwave-safe bowl. If you opt for the double-boiler method, you'll need a double boiler, which can be purchased or you can DIY a double boiler using kitchen tools you already own.

    Rubber Spatula - A rubber spatula is used to stir the white chocolate as it melts.

    White Chocolate - Use a chopped chocolate baking bar, chocolate chips, or chocolate wafers... the choice is yours! Be sure to read the section above to help you decide which type is best for your needs.

    Water (if using a double boiler)- Water is heated to create steam, which is used to warm and melt the chocolate.

    Cutting Board & Serrated Knife - If you're melting a white chocolate bar, use a serrated knife and cutting board to chop the bar into small, even pieces before melting.

    Step-By-Step Recipe Instructions

    Microwave Method

    1. Add chocolate to a microwave safe bowl.
    2. Place the bowl in the microwave and heat at 50% power for 30 seconds.
    3. Remove the bowl from the microwave and stir the chocolate using a rubber spatula.
    4. If needed, return the bowl to the microwave and continue to heat the chocolate at 50% power in 15 to 30 second increments, stirring between each, until the chocolate is melted and smooth.
    • white chocolate chips in a glass bowl
      Step #1
    • melted white chocolate in a glass bowl with a white spatula
      Step #4

    Double Boiler Method (on Stove)

    1. Place a saucepan on the stove and add 1-2 inches of water to the pan.
    2. Place a dry, shallow, heat-safe mixing bowl over the saucepan.
      • The mixing bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan).
      • Check to make sure the water in the pan isn't touching the bottom of the bowl by lifting the bowl up and checking the bottom to be sure it's dry before replacing the bowl in the pan.
    3. Add chocolate to the mixing bowl.
    • double boiler on a gray surface
      Step #2
    • chopped white chocolate in a double boiler
      Step #3
    1. Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and it will begin to melt. As the chocolate melts, keep stirring with a heat-safe rubber spatula until it is completely melted.
    2. Use the melted chocolate to dip or drizzle, or add it to a recipe. If dipping or drizzling, let the chocolate cool and harden before packing up your treats to store them.
    • partially melted white chocolate in a double boiler
      Step #4
    • melted white chocolate in a double boiler
      Step #5

    Tips & Tricks

    Use a serrated knife to more easily chop bars of white chocolate.

    Be careful not to let any water come in contact with the white chocolate. Water causes chocolate to seize, causing it to become thick and lumpy. Even a drop of water can destroy your chocolate, so be sure to use a bowl and spatula that are completely dry.

    FAQs

    Is white chocolate hard to melt?

    Some types of white chocolate - particularly white chips - can be more difficult to melt than other types of chocolate since they are a confection rather than true white chocolate. Pay attention to ingredients when selecting a white chocolate to melt. Real white chocolate (products labeled as white chocolate containing cocoa butter) and white melting wafers (products containing oil that are designed to melt easily) will be the easiest to melt into a smooth texture. And with all types of white chocolate, patiently melting with low heat is the best bet to avoid overheating the chocolate.

    Why does my white chocolate not melt?

    Just like with other types of chocolate, if white chocolate comes into contact with water it will seize. Even a small drop of water or a bit of steam touching the chocolate will cause it to become thick and grainy, and it will not melt. Be sure your bowl, spatula, and any other tools are completely dry when melting chocolate to avoid seizing.

    Why does white chocolate clump when melted?

    If your white chocolate becomes clumpy when melted, there are two likely culprits. First, some white "chocolate" products - like low quality white chips - contain so much stabilizers that it's nearly impossible to melt them to a smooth consistency. They are much more likely than real white chocolate or white melting wafers to melt unevenly and to re-harden quickly after melting. Second, white chocolate will burn if overheated, which will cause the chocolate to clump.

    How do you make white chocolate thinner to melt?

    A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate. This is especially helpful when melting white chips, since the added oil or butter helps to give the "chocolate" a glossy sheen, but I find that it's not necessary when melting real white chocolate bars or white melting wafers.

    melted white chocolate in a glass bowl with a white spatula

    Uses for Melted White Chocolate

    There are so many ways to use melted white chocolate, including:

    • Dipping fruit, like chocolate covered strawberries
    • Dipping marshmallows
    • Dipping treats, like Oreos or pretzels
    • Drizzling over pound cake
    • Drizzling over cookies
    • Decorating cakes
    • And more!

    More Baking Tips

    • How to Melt Chocolate in a Double Boiler
    • Tips for Baking Picture-Perfect Cookies
    • Baking Soda & Baking Powder
    • How to Line Pans with Parchment Paper

    Love this baking tutorial? Please leave a star rating and check out these other great baking tips linked above! And don't forget to subscribe to Always Eat Dessert for even more baking tips and simple dessert recipes.

    Recipe

    melted white chocolate in a double boiler

    How to Melt White Chocolate

    Easily melt white chocolate for dipping and drizzling using these easy-to-follow, step-by-step instructions
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Yield: 4 ounces (113 grams) melted white chocolate
    Calories: 153kcal
    Author: Allison Ferraro

    Special Equipment

    • 1 microwave-safe bowl (if using microwave method)
    • 1 double boiler (saucepan + heat-safe bowl, if using double boiler method)
    • 1 rubber spatula
    • 1 cutting board (if chopping chocolate)
    • 1 serrated knife (if chopping chocolate)

    Ingredients

    • water (if using double boiler)
    • 4 ounces white chocolate (chopped chocolate baking bar, chocolate chips, or chocolate melting wafers) Use whatever amount you wish to melt.
    US Customary - Metric

    Instructions

    Microwave Method

    • Add chocolate to a microwave safe bowl.
    • Place the bowl in the microwave and heat at 50% power for 30 seconds.
    • Remove the bowl from the microwave and stir the chocolate using a rubber spatula.
    • If needed, return the bowl to the microwave and continue to heat the chocolate at 50% power in 15 to 30 second increments, stirring between each, until the chocolate is melted and smooth.

    Double Boiler Method

    • Place a saucepan on the stove and add 1-2 inches of water to the pan.
    • Place a dry, shallow, heat-safe mixing bowl over the saucepan.
    • Add white chocolate to the mixing bowl.
    • Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. As the chocolate melts, keep stirring with a heat-safe rubber spatula until all of the chocolate has melted.

    Using Melted White Chocolate

    • Use the melted chocolate to dip or drizzle, or add it to a recipe. If dipping or drizzling, let the chocolate cool and harden before packing up your treats to store them.

    Notes

    If you're melting a chocolate baking bar, use a serrated knife and cutting board to chop the chocolate into small, even pieces before melting.
    Do not let any water come in contact with the chocolate. Water causes chocolate to seize, causing it to become thick and lumpy.
    Chocolate that is melted but not tempered will begin to re-solidify as it cools. To keep the chocolate nice and smooth while you're using it, say if you're dipping strawberries, keep the chocolate over the water pan of the double boiler - but off of the stove - so that the steam continues to keep the chocolate warm. If you find that the chocolate does begin to cool, simply return the double boiler to the heat until the chocolate re-melts.
    If you'll be using the melted chocolate for dipping - or if you want to know how to thin melted chocolate - I like to add a small amount of neutral oil (like vegetable or canola oil) to the chocolate as it's melting. The oil gives the melted chocolate a glossy sheen. I recommend using 2 teaspoons of oil for every 8 ounces of chocolate.
    If using a double boiler:
    The mixing bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan).
    Check to make sure the water in the pan isn't touching the bottom of the bowl by lifting the bowl up and checking the bottom to be sure it's dry before replacing the bowl in the pan.

    Nutrition

    Serving: 28g | Calories: 153kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.1mg

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    Reader Interactions

    Comments

    1. Mary Jackson

      December 12, 2022 at 7:12 pm

      Can white chocolate morsels be used instead of regular milk chocolate for candy using sweetened condensed milk?

      Reply
      • Allison Ferraro

        December 13, 2022 at 3:52 pm

        Hi Mary! I would imagine that they can, but it will really depend on the recipe. If you're having to melt the white chocolate, be especially careful as white chocolate morsels are more difficult than milk or other chocolate chips to melt (as I explain in this post).
        - Allison

        Reply
    2. Jessica

      November 14, 2022 at 6:37 pm

      If I add oil to thin the chocolate and make it shiny, will it re-harden like a shell after I coat cake pops with it?

      Reply
      • Allison Ferraro

        November 14, 2022 at 10:53 pm

        Hi Jessica! Yes, if you add just a small amount of neutral oil to the melted chocolate it will add a bit of shine while still allowing the chocolate to harden when it cools. I recommend adding 2 teaspoons of oil for every 8 ounces of chocolate.
        - Allison

        Reply
      • Dawn

        November 19, 2022 at 2:43 pm

        I tried to melt some white chocolate chips in the microwave on z800 power and 30 second bursts and it just died up. So I added some butter but it's still not good. Is there anyway I can save it. I want to make a piped band to go around a dark chocolate cake so it will need to set. What can I do if snything

        Reply
        • Allison Ferraro

          November 21, 2022 at 10:43 pm

          Hi Dawn! Did the chips become dry and clumpy after microwaving? It sounds like even though you were careful with the microwave the chips still became overheated. I'm afraid that once this happens it's nearly impossible to fix them. As I mention in this post, I do not recommend white chocolate chips for melting since what you experienced is so common and really difficult to avoid. If you're planning to try again, I suggest checking out the "Best White Chocolate for Melting & Dipping" section in the post above to determine what you'd prefer to use (I recommend white wafers here). Melting using a double boiler will give you the best control, but a microwave (using 50% power in short bursts) can also be used. Good luck!
          - Allison

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    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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