Q1: Why did my white chocolate seize even though I used no water?
A1: Overheating causes dry seizing. If the temperature exceeds 110°F (43°C), the delicate milk solids scorch and clump together, mimicking the tight texture of a water-seized batch.
Q2: Can I use standard white chocolate chips for dipping?
A2: Chips contain stabilizers and less cocoa butter, meaning they melt into a viscous, stubborn paste. If you must use chips, stir in 1/2 teaspoon of refined coconut oil or cocoa butter per half-cup of chips to improve fluid movement.
Q3: What is the single safest way to melt white chocolate without special tools?
A3: Chop a high-cocoa-butter baking bar finely, bring an inch of water to a boil in a saucepan, turn off the stove completely, and set your dry bowl on top. Stir continually using the residual steam heat.
