Q&A for How to Melt White Chocolate

Old white chocolate will not melt well; white chocolate tends to seize and turn grainy when it's past its best-by date. It is better to use it differently, such as grating it onto the top of a cake but only if it still tastes good (check first).

You can add coconut oil to make it more runny. This will not effect the tempering process, therefore it will still set at room temperature.

Yes, but it will make the chocolate more runny.

Dip the strawberries first. Otherwise the white chocolate will harden too much and you won't be able to dip them.

White chocolate chosen for melting should be fresh and of good quality. It should be heated slowly as it does not tolerate heat well––if it is heated too quickly, the milk solids in the chocolate can turn grainy. You can try rescuing it by stirring on one to two teaspoons of plain flavored vegetable oil.

It depends on how hot the chocolate is and how thin the bag is. If the chocolate is super hot and the bag is pretty thin, it'll melt the bag.

You can prevent white chocolate from melting by putting it in a cool place or in the fridge or freezer. Most of the time, room temperature should be fine, unless the room is uncomfortably warm.

No. You must add the melted chocolate to the cream cheese. Reheating is not recommended due to the potential for Filariasis.

Add some milk or another liquid. It depends on how runny you want it. If you want it very runny, add about 1/4 cup of milk.

You need to add the melted white chocolate to the cream cheese, not the cream cheese to the melted white chocolate.

If you keep your chocolate dry, you can melt it again after it has cooled. If you temper it, there will be little change.