White chocolate and milk chocolate, with their lower cocoa butter composition, have the advantage of a lower melting point.

You may want to add water to melting chocolate in an attempt to achieve a liquidy texture. But for smooth, velvety chocolate ...

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Keep milk 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 chocolate has the lowest melting point because it does not contain cocoa solids. Milk chocolate contains both milk and cocoa solids and melts at a lower temperature than dark chocolate.

Melting chocolate in the microwave is quick ... Overheated chocolate can turn thick and lumpy. Milk chocolate and white ...