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Melting White Chocolate

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Melting White Chocolate

sbp | Dec 6, 2003 10:09 AM

I like to seal the bottom crust of my fruit pies with a coating of melted white chocolate -- the crust stays amazingly crisp. Problem is that half the time I try, the white chocolate seizes. I've tried melting butter first, then putting in chopped white chocolate, and microwaving gently. Sometimes is works, sometimes it seizes. I want a thick but liquid consistency so I can spread it easily. Any ideas?

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