White Chocolate Christmas Desserts

It scorches easily, because it is mostly cocoa butter, sugar and milk solids, and the milk solids burn at a lower heat than dark chocolate can take. Melt it in 15-second bursts at half power, stir between each, and stop while a few lumps remain. A single drop of water can also seize it, so keep spoons and bowls dry.

Use chips where you want them to hold their shape, like cookies and blondies. For anything melted, such as ganache, mousse or a cheesecake filling, chop a bar instead: chips carry stabilizers that keep them from melting smoothly. Check the label for cocoa butter, since "white baking chips" and candy coating often swap it for other fats.

It comes from the cocoa bean, but only the fat. White chocolate is cocoa butter, sugar and milk with none of the brown cocoa solids, which is why it tastes creamy and sweet with no bitter edge. In the US, anything labeled white chocolate has to contain at least 20 percent cocoa butter.

Pair them with something sharp. Fresh cranberries, pomegranate, lemon and raspberry all cut through the sugar, which is why cranberry shows up on so many cards here. Tangy cream cheese and buttermilk help too, and a small pinch of salt in a white chocolate frosting goes a long way.

Yes, but use oil-based or powdered color, because water-based gel can make it seize. Or skip the dye entirely: scatter red and green sanding sugar over the white chocolate while it is still wet. Our Naturally-Colored Sanding Sugars get their color from plants, and the white background makes it stand out.

Most of them. Cookies and blondies keep about four days in an airtight tin and freeze for up to three months. Cheesecakes, tarts, panna cotta and trifle are better made a day ahead so they set fully. Add fresh garnishes like sugared cranberries the day you serve.