White baking bar by John Spottiswood.

Like milk chocolate, this is made of cocoa butter, sugar, milk, and vanilla. The only difference is that white chocolate doesn't have any cocoa solids. Since the FDA won't let American producers label a product "chocolate" unless it has those cocoa solids, domestic white chocolate is known by a hodge-podge of different names. White chocolate scorches easily, so cook it gently. Bars and wafers usually taste better than chips. Avoid white chocolate that's made with vegetable oil instead of cocoa butter--it's cheaper but not nearly as good.