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White chocolate is
black sheep of the family

Chocolate's ivory cousin is often overshadowed by the grander chocolate varieties because of its lack of cocoa solids, called cocoa or chocolate liquor. White chocolate is actually a combination of sugar, cocoa butter, milk solids and vanilla. The cocoa butter is what gives white chocolate its smooth and creamy chocolate texture, but that is not enough to classify it as "real" chocolate.

White chocolate, however, can be used in much the same manner as all chocolates, in recipes such as cheesecakes, mousse, cookies, cakes, icings and candies. It's also the only chocolate your canine can enjoy!

White chocolate is sold in bars or chips of all sizes and can be melted and tempered in the same fashion as other chocolates. Look for it in the baking section of your supermarket or for a finer quality chocolate, check out the chocolate selections at specialty food stores.

Quick tip

Microwave makes melting easy

The preferred method for melting chocolate has long been the double boiler -- a bowl set over a pot of simmering water. The chocolate goes in the bowl and you stir. It's a gentler way of melting that avoids the danger of burning that comes with direct heat.

But a simpler alternative is to melt chocolate in the microwave. Just be aware of a few simple rules:

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