Q: What's the best way to melt white chocolate chips without them seizing?
-- L.H., London, Ohio
A: There are two good ways to melt chips, white chocolate or otherwise: over a double-boiler or in the microwave.
In a double boiler, make sure the water underneath is simmering, not boiling. Watch that water droplets from steam don't accidentally get into the chocolate, which will make it seize immediately.
In the microwave, melt the chips on high in 10- to 15-second intervals, stirring in between.
Because every microwave has different wattage, it's best to work slowly in short bursts, again to avoid burning or seizing the chocolate. It might take a few minutes but should produce silky results.
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