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 ...

White chocolate, the divisive, super sweet cousin of classic chocolate, and candy melts, the disks of chocolate-like sugar and oil found in the baking aisle, have similar strengths that recommend ...

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 ...