I like to utilize White Chocolate in different ways. One technique is to change the sweetness of white chocolate by placing it in a low temperature oven (200°-220°F) for about 15 to 25 minutes. You need to stir it with an offset spatula and flatten it down to get rid of the lumps every few minutes or so. Once you have the right caramelized color and flavor you can use the white chocolate for tempering or to add to mousses or other recipes that call for white chocolate. This technique was created a few years ago at the Valrhona school in France through Frederic Bau.