Since white chocolate burns far easier than dark chocolate, it requires low heat. You can use a double boiler, but my preferred method is to microwave it on low (power setting 3 out of 10), stirring every 30 seconds or 1 minute. read more
Okay, okay, perhaps the situation isn't that dramatic. But whenever you melt chocolate for dipping, it's a question you should ask. Without tempering, chocolate won't crisp up when it re-solidifies at room temperature. It will feel soft or tacky to the touch, and will develop a blush of cocoa butter over the surface. read more
Note that the double-boiler method is the preferred method of melting white chocolate. White chocolate has a very low burning point of about 110 degrees Fahrenheit (44 degrees Celsius). This method grants you the greatest level of temperature control, so it is usually the most successful. read more