I had Ghirrideli white chocolate chips that I needed to melt. I follow the bag direction and stuck it in the microwave for about 45 second. The chips looked soften so I stuck in for 10 second intervals for a couple more times, but they just becamse crumbly. They won't melt, I even tried to stick that in a double boiler thinking I can fix it. I didn't.
So I went to plan b. I figure the microwave might be too powerful so I'll just use the double boiler. It still won't melt. It didn't seize up exactly either. It becamse more like really dry frosting. So I thought I use it anyway, so I mixed it into some whipped cream cheese, and long and behold the whole thing loosen up and behaved as if it was melted. I'm curious, was it the fat content in the cream cheese that rescued the 2nd batch of chocolate?
I saved the crumbly white chips. Is there a way to save it or use it in some other recipe?