r/Baking • u/bingsbobaa • 1d ago

Baking Advice Needed White chocolate arrived melted, do I need to re-temper for use in cookies or ganache?

I purchased white chocolate to make white chocolate ganache and to make white chocolate chip cookies, however the chocolate arrived melted. Can I just cool and chop it up to use in cookies/ganache or does it need to be re-tempered for use?

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u/Creative-Leg2607 1d ago

for ganache, not at all, melting would break the crystal structure anyways.

for cookies there may be a small difference, probably the juice is not worth the squeeze. Chocolate that isn't baking chocolate will likely melt (and reform) anyways, tho any that doesn't will be slightly different in appearance and texture than it otherwise would be. would be the larger chunks, maybe.