White chocolates have very high fat contents and are slightly different from milk and dark chocolate. They split easily and their natural colour is yellowish rather than white, however, I chanced upon a video by Georgia’s Cakes and understood how to make them better. She used titanium dioxide powder, but I could not find, hence I used a white icing colour from Wilton, which worked for me. Here’s her recipe.
- 90g white couverture chocolate
- 60ml whipping cream
- white icing colour (optional)
- Place the white chocolate in a metal mixing bowl.
- Heat the whipping cream till steaming hot, but not boiling.
- Pour the hot cream over the white chocolate, wait a few minutes before stirring through gently for the chocolate to melt fully.
- Add the white icing colour to make the chocolate white.
- Cool the chocolate slightly before dripping over cold cake.
I kept the remaining white chocolate in a jar in the fridge and heat the chocolate in the jar in a bowl of hot water when needed. You can use the chocolate to coat fruits or as a ganache for cookies or macarons.