Read more: Cake Hacks Every Baker Will Wish They Knew Sooner The science behind this tip has to do with how white chocolate is commercially produced. Since it naturally has a lower melting point ...

But take a bite, and you'll discover a creamy, melt-in-the-mouth richness with a cocoa aroma and flavour. With its smooth texture and mellow taste, white chocolate is a dream base for culinary ...

Avoid anything with vanillin. Keep white chocolate in a cool, dry place for about six months (it will still taste okay after this time, but will not melt as well if kept any longer). White ...

Tip in some fresh mint leaves for some zing. Melt the chocolate in a double boiler or microwave, and stir it to get a smooth liquid. 2. Do not over heat it. Pour in the cold milk and mix well. Let it ...