The New Bakers Dozen
White Chocolate

The The Bakers Dozen: White Chocolate
By Rubble (Rubble) on Friday, June 23, 2000 - 03:06 pm: Edit

I am planning to make white chocolate mousse by simply replacing the dark chocolate in my recipe with white. Is it that easy? Are there any hazards involved in melting or using white chocolate? Thanks!

By Mikeh (Mikeh) on Friday, June 23, 2000 - 08:17 pm: Edit

White chocolate burns at a lower temperature than dark chocolate. Maximum melting point is 104-110degF, depending on who you talk to, compared with 122-131degF for dark. It also has a slightly lower melting, cooling and working temperatures when tempering.

The bulk of chocolate flavor comes from cocoa solids, of which white chocolate has none. There may also be differences in the amount of cocoa butter present, which will affect how firm the mousse sets up.

Here is a white chocolate mousse that is suitable for filling a cake:

2# 4 oz. white couverture, chopped
24 oz. whole milk
1 oz. granulated gelatin
8 oz. water
2 qt. heavy cream
1 vanilla bean, split and scraped

Bloom gelatin in water, then heat to 110degF. Scald milk and pour over chocolate. Stir to form ganache. Add bloomed and heated gelatin. Cool to the rope. Whip cream to soft to medium peaks. Temper 25% of whipped cream into mixture. Fold in remaining cream, taking care not to overmix.

By W.DeBord on Saturday, June 24, 2000 - 08:32 am: Edit

I wouldn't just switch chocolates. A simple melted white choc. & whip cream combination makes a grainy textured mousse.
Mikehs' recipe looks fine, use it, instead of playing with your original recipe.

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