Hi, I have white chocolate in a tempering machine. I turn it on just heating for the weekend on…

Thanks Guys, that is really helpful

Well – and you’re going to hate this answer – it depends. White chocolate thickens because of how the lactose and proteins behave, and how they behave depends quite a bit on how they were processed. Since no two companies have the same processes – everyone’s is a little bit different. Generally speaking, keep it dry – 50% is great; keep it from overheating, and if you can stir it intermittently (say – 15 minutes every hour) – that goes a long way in keeping melted white chocolate usable for longer.

@Sebastian – do you happen to know the humidity level where this starts to become a real issue? Most recommendations are to try to keep the RH of a production kitchen in the ~50% range. At what point does it become really problematic. Thanks!

White chocolate will both absorb moisture (has to do with something called the glass transition of lactose), as well as ‘gel’ – if you have intermittent agitation throughout its liquid storage time, it’ll thicken less – but it will still slowly thicken over time. You can adjust it a bit by adding a very small amount of fluid lecithin (start with, say, 0.05% and let it mix) – or of course adding more cocoa butter will thin it out – but that’s a very expensive way to go.