Callebaut White Chocolate Chunks

<p><strong>Barry Callebaut white chocolate coverture chunks</strong> feature a sweet and decadent flavor and silky texture. These small square morsels are easy to melt for candy making, dipping, enrobing, and fondue. Barry Callebaut premium white chocolate coverture chunks are delicious when baked into cakes, cookies, cupcakes, and blondies. Their sweet, rich taste and small, square shape also makes them a perfect addition to snacking and trail mixes or premium-quality bakery mixes. These top quality white chocolate couverture chunks by Barry Callebaut have 24.5 percent cocoa butter, resulting in a superior white chocolate with a creamy mouthfeel. The</p><p><b>How do you melt white chocolate chunks?</b> Melting white chocolate is a little different than dark chocolate because it has a lower burning point. You can melt Barry Callebaut White Chocolate Chunks using a double boiler or microwave. When melting white chocolate, consider using a candy thermometer to check the temperature. Keep it under 110F for best results. Before melting, halve the chunks with a sharp knife, as smaller pieces melt easier.</p><p>Melt in a well-fitting double boiler, continuously mixing with a metal or silicone spoon. Be careful not to let any steam or water into the white chocolate. If using a microwave, set it to medium power. Place the white chocolate chunks in a microwave-safe dish and heat for 30 seconds at a time, mixing after each stop. When there are a few bits of un-melted white chocolate left, just continue stirring them into the melted white chocolate until all of the chocolate is melted.</p><p>Storage: For best results, store Barry Callebaut White Chocolate Chunks in a dry place at a temperature between 60-65F. Store up to one year.</p><p>Try using Barry Callebaut White Chocolate Chunks in:</p><ul><li>White Chocolate Mousse Snow with Banana Liqueur</li><li>White Chocolate Bark with Strawberries, Mint and Almonds</li><li>Peppermint Bark</li><li>Pina Colada Fudge</li><li>Chocolate Bark with Ginger &amp; Pistachios</li><li>Raspberry Rose Pudding</li></ul>