1, white chocolate is difficult to melt because of the low ignition point. Melting white chocolate temperature needs to be higher than ordinary chocolate, so as to reach the ignition point of white chocolate, thus promoting melting.

2, usually, the chocolate will begin to liquefy above 30 ℃, below 28 ℃ began to solidify. Therefore, when melting chocolate, pay attention to its temperature to avoid re-solidification. White chocolate solidification point at about 25 ℃.