Red Velvet White Chocolate Melt

4. Classic Red Velvet White Chocolate Melt
Category: Core Recipes & Prep | Audience: Kitchen Staff / Bakers | Authority: Corporate (Read-Only)

Overview
This flavor profile relies on a rich, cocoa-infused base with a striking deep red color. It requires careful handling during mixing to prevent the red gel dye from staining equipment or over-emulsifying the fat.

Ingredients & Exact Weights

• Unsalted Butter (Chilled, cubed): 4.54 kg (10 lbs)
• Granulated White Sugar: 5.44 kg (12 lbs)
• Light Brown Sugar: 2.72 kg (6 lbs)
• Whole Large Eggs (Chilled): 1.81 kg (4 lbs)
• Super-Red Premium Gel Food Colouring: 180 mL (6 oz)
• Pure Vanilla Extract: 90 mL (3 oz)
• All-Purpose Flour: 10.20 kg (22.5 lbs)
• Premium Dutch-Process Cocoa Powder: 680 g (1.5 lbs)
• Baking Soda: 115 g (4 oz)
• Fine Sea Salt: 85 g (3 oz)
• Belgian White Chocolate Chunks (28%): 6.80 kg (15 lbs)

Step-by-Step Mixing Process

1. The Creaming Phase: Add chilled cubed butter, white sugar, and light brown sugar into the bowl. Mix on Speed 1 for 3 minutes, then Speed 2 for 4 minutes until smooth.
2. The Liquid & Color Emulsion: In a separate pitcher, whisk the eggs, vanilla extract, and red gel dye together until the color is uniform. With the mixer running on Speed 1, slowly stream this red liquid mix into the butter-sugar base over 90 seconds. Scrape the bowl fully. Mix for 1 more minute on Speed 1.
3. The Dry Blend: Turn off the mixer. Add the flour, cocoa powder, baking soda, and fine sea salt. Mix on Speed 1 for exactly 50 seconds until no dry pockets of white flour or brown cocoa remain.
4. The Fold: Pour in the white chocolate chunks. Run the mixer on Speed 1 for 15 seconds just to integrate.

Scooping & Baking Tuning

• Scooping Metric: 170 grams (6.0 oz) per puck using the Blue-Handled #6 Disher.
• Bake Time: 11 minutes and 0 seconds at 175°C (350°F). Note: Red Velvet bakes 30 seconds faster than the Chocolate Chip recipe to prevent the cocoa base from drying out.
• Finish: Do not apply sea salt. Move directly to the cooling rack.