Can white chocolate that has clumped be reused?

White chocolate that has clumped can indeed be reused. Here's how you can do it:

1. Melting: Place the clumped white chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate melts smoothly.

2. Tempering: Temper the melted white chocolate to stabilize it and ensure a glossy finish. This involves cooling it down slightly and then reheating it to a specific temperature. You can find detailed instructions on tempering chocolate online or in cookbooks.

3. Adding Fat: If tempering seems challenging, you can also add a small amount of vegetable oil or coconut oil to the melted white chocolate. This helps to smooth out the texture and prevent further clumping.

4. Stirring: Stir the melted chocolate thoroughly to ensure an even consistency and to remove any remaining clumps.

5. Using: Once the white chocolate is smooth and glossy, you can use it in your desired recipes, such as baking, dipping, or making candies.

Remember to work quickly when melting and tempering chocolate to avoid burning or scorching it. If you're unsure about tempering, it's best to opt for adding fat to smooth out the texture.