The properties of white chocolate are different than dark chocolate
The properties of white chocolate are different than dark chocolate. First, white chocolate is not a true chocolate because it has no chocolate in it just cocoa butter, milk solids, and vanilla. Dark chocolate has different percentages of chocolate liquor, which has been extracted from the fermented, crushed meat or nibs of cacao beans. White chocolate melts at a lower temperature and sets up differently when it’s tempered (or melted and cooled down to a temperature where it sets up and has the properties of snap and shine). Experiment by substituting white chocolate in recipes that call for dark chocolate. They will probably need less butter or oil in the case of a cake or brownies, and probably need more sugar if used for ganache or frosting.