Tools & Ingredients
- A microwave
- Queen Food Colour Gels or Liquids
- A glass bowl
- A metal spoon
- 200g white cooking chocolate or candy melts
Place white chocolate chips or chopped white chocolate into glass bowl.
Melt chocolate. This can be done via microwave or stove top;
Melt chocolate on a low (50%) power setting to avoid scorching or burning it. Heat chocolate in short bursts of 20-30 seconds, and stir between burst of heat with a metal spoon – never a wooden spoon as this contains moisture which might make the chocolate seize. Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it well.
STOVE TOP METHOD:
Half-fill a saucepan with water. Make sure your heatproof bowl fits snugly on top of saucepan. Place saucepan on stove, and bring to a gentle simmer. Place bowl on top, making sure it doesn’t touch water. Stir chocolate until melted.
Remove chocolate from heat. Add 1-2 drops of food colour and stir until combined. Add more colour if needed, however be careful with liquid colours as they are water based and may cause the chocolate to seize (go crumbly) if too much is added. We recommend using Gel Food Colours for a more intense colour result.
If chocolate seizes and becomes crumbly, it cannot be corrected and must be thrown out.