the hill I will die on
White chocolate is an abomination and should be banished from this earth.
Confessions of a chocolate hater (AKA how to melt white chocolate without tearing all your hair out)
Indigo said:
the hill I will die on
White chocolate is an abomination and should be banished from this earth.
I was about to ask if I’m the only person in the world who doesn’t like white “chocolate”.
@Misha
It’s one of those things that just completely takes over a dessert for me - like the sweetness is so overpowering and cloying, I can’t taste anything else.
@Misha
I thought I hated white chocolate in desserts. It’s just sweet and fatty. Just sweet fatty fake vanilla flavor.
Then I actually used high quality white chocolate with cocoa butter, not that pal kernel oil bullshit. Now I make the best white chocolate blueberry scones I could ask for.
Indigo said:
the hill I will die on
White chocolate is an abomination and should be banished from this earth.
Have you ever had real white chocolate? It’s pretty amazing, but you aren’t going to find it in an American grocery store.
My personal favorite is moka origins vanilla white chocolate.
Indigo said:
the hill I will die on
White chocolate is an abomination and should be banished from this earth.
While I don’t feel as strongly as you (I kind of like it) I would have preferred to put the original recipe frosting on it (cream cheese, yum). Unfortunately they have to go through the mail so it was this or royal icing, and it definitely tasted better with this.
@Wynn
Oh yeah, there’s no way you can mail cream cheese icing! But brownies with cc icing sound sooooo good.
Indigo said:
the hill I will die on
White chocolate is an abomination and should be banished from this earth.
Have you tried it caramelized? I’m not a fan either, but it tastes a million times better when you brown it up.
Indigo said:
the hill I will die on
White chocolate is an abomination and should be banished from this earth.
I can’t eat white chocolate just by itself, but i like it combined with other chocolates or some fruit. I love anything white chocolate/raspberry.
What’s the struggle? I’ve never had a problem melting white chocolate with any method - however if the chocolate is of low quality (typically what i get at the grocery store) sometimes it separates. Be sure not to overheat it.
Now how do I add food coloring without it seizing? I have so much trouble with that.
I have a better tip for all of you. An idiotproof method that works like a charm: throw entire bar of chocolate to a bowl with lukewarm water. When melted, cut the corner and squeeze as you nerd. Works only with a sealed plastic packaging tho.
@Ezri
I did; that was one of my double boiler attempts and it scalded. 
However! There was someone in a different comment thread asking about how to color white chocolate without it splitting; see if you can find that one and tell them about your coloring method. I’ve never tried to color it so I had no advice.
Can you post the gingerbread bar recipe!
Ash said:
Can you post the gingerbread bar recipe!
Certainly! Gingerbread Cookie Bars - Sally's Baking Addiction
Although no shade to Sally, who I love, but if I did it again I would increase the spices a bit; maybe as much as half again what’s in there if you like your gingerbread spicy.
@Wynn
Thanks! I do like it spicy so I’ll do that.
Honestly, I’ve never had any problems with white chocolate. I use Callebaut. I’m guessing you’re not using real chocolate or maybe a bad quality one. Look for one that has a high amount of cocoa butter, so it melts more fluid. PS: if you ruin your white chocolate, you can caramelize it, it’s one of my favorite ingredients.
I have never had trouble melting white chocolate in a microwave, mixing it in cream and getting it whipped is a different story idk how many times I thought I was getting close only for me to be left with a gross looking separation of butter from the whey.
@Zephyr
Ganache I’ve had less trouble with because if the ganache splits, I can fix it and the extra looseness the fix causes doesn’t make much difference. But if I try to fix broken straight chocolate it can mess up the ability for it to harden completely when it cools.
Here’s King Arthur on fixing broken ganache; this was the only method out of several I tried that worked for me on my last broken ganache: How to fix broken ganache | King Arthur Baking
Referencing for later.