hi, i am so glad i found this board.
a few weeks ago, i made my first batch of creme ivoire with plain old nestle white chocolate chips and safflower oil. it looked ok at first, but as it cooled on top my cupcakes, it began to develop oily spots on the surface. not pretty. does anyone know why this might be? is it because of the cheapo quality of the white chocolate?
the reason why i used the chips was because i’ve somehow found it really difficult to actually locate white chocolate in stores. i see 500 types of dark, bittersweet and milk chocolate. but virtually no plain old white chocolate except these chips and the baker’s brand white chocolate which i figure is also not so high quality.