Mine turned out kind of dry and is a little difficult to spread, is there any way to improve this and any ideas on what I did wrong?

pangaea99
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Pistachio Cardamom Nutella
Recipe question for: Pistachio Cardamom Nutella

4 Comments

Madhuri S.
Madhuri S. July 23, 2014
@Asma Arayan
Thank you for your question on this. Yes the quality of chocolate and the method of melting it as @HalfPint suggested might be the culprit here. It seems like your chocolate seized, which means it clumped up into more of a paste like consistency. One reason could be because you over-heated it, another could be if there was any trace of water in your bowl. White chocolate has a lower melting point than milk or dark since its mostly cocoa butter (aka fat), so you really have to be careful melting it.
 
HalfPint
HalfPint July 16, 2014
Did you use a good quality white chocolate? I would pick a brand that actually has cocoa butter in the ingredients (the more the better). The fake stuff (like Nestle's White Morsels) doesn't have even a pinch of cocoa butter.
 
pangaea99
pangaea99 July 16, 2014
http://www.amazon.com/Bakers-White-Chocolate-Baking-Bar/dp/B00EG0N8HC/ref=sr_1_15?s=grocery&ie=UTF8&qid=1405546187&sr=1-15 I used the Baker's white chocolate baking bar- 3 of the 4 oz ones. It has cocoa butter as the second ingredient after sugar. I noticed that when I was melting it, it thickened up quite a bit and was dry. I didn't use the double boiler method though, i used a microwave, could that be why?
 
HalfPint
HalfPint July 16, 2014
@Asma Arayan, you might have overheated and the chocolate seized. Try it with the double boiler method next time. Here's a good guide to heating chocolates of any kind, http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm
 
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