What kind of shortening do I use for melting with white chocolate?

[kam]

All you bakers out there: which kind of shortening do I use?

I want to make an almond bar recipe and the topping is white chocolate with almonds:
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
¼ cup sliced almonds

I need to melt the white chocolate with shortening. When a recipe calls for "shortening" I always think of Crisco shortening (in the blocks or canister).
But I know butter or oil can be considered shortening. ?

What would you use to melt with the chocolate?

 

[DebbieJ]

yes, like Crisco

 

[NooraK]

If the recipe calls for shortening, you'll want to use shortening, not butter or oil. The brand doesn't really matter that much, although those Crisco sticks can be very handy (albeit much more expensive per ounce).

 

[AnnieBee]

My votes is for crisco too!

I actually just stumbled across a great site the other day that talked about different components of baking, and what they do (eg leaveners, flours, liquids etc).

I learned that oils are TECHNICALLY not shorteners, because in baking they do not do what solid fats do, which is stop the gluten strands from the flour get too long (hence the name shortener!), which toughens the final product.

Pretty interesting! (At least I thought so!). There was a ton of info about all sorts of baking related stuff. So for those are are interested, it was

baking911.com homepage
and
http://www.baking911.com/howto/how_baking_works.htm

 

[kam]

Thanks everyone. I thought I should use actual shortening - but wasn't sure if recipes use the term "shortening" to mean butter or oil too...and I wasn't keen on opening a block for just 2 Tbsp.

My votes is for crisco too!

I actually just stumbled across a great site the other day that talked about different components of baking, and what they do (eg leaveners, flours, liquids etc).

I learned that oils are TECHNICALLY not shorteners, because in baking they do not do what solid fats do, which is stop the gluten strands from the flour get too long (hence the name shortener!), which toughens the final product.

Pretty interesting! (At least I thought so!). There was a ton of info about all sorts of baking related stuff. So for those are are interested, it was

baking911.com homepage
and
http://www.baking911.com/howto/how_baking_works.htm

Great sites, AnnieBee. Can't wait to get home tonight and spend some time reading the info!

 

[NooraK]

I wasn't keen on opening a block for just 2 Tbsp.

I used to buy the sticks because of their convenience when making icing (Wilton's recipe, doubled, uses one stick). But the per pound price is SO much more than the other containers. With the MAC and the Easy Adjustable measuring tools I can go with the bigger tub, and not pay as much.