Posted by Charles on May 22, 1997 at 21:31:12:
In Reply to: White Chocolate Creme Brulee posted by Karen Upright on May 22, 1997 at 19:18:13:
Karen,
This is probably not much of an answer, but any answer is better than none at all.
I have had Callebaut white chocolate on hand before and not used it quick enough, like maybe a year old. It did just as you described and when I purchased new product it worked just fine.
I also have not had much success melting white chocolate into 1% or 2% milk. Too much water content I suppose.
Hope you can chalk up my experiences with your own.
Respectfully,
Charles Rivers, CEC