So much great information here, thank you for the post! I'm wondering if you can help troubleshoot an issue I'm having tempering white chocolate Guittard chips. I tried a method that suggested using a double boiler over recently boiled water (no flame, to keep from going too hot) to bring the chocolate to an initial temp of 110 F, but even at that temperature the chocolate melted to a very thick, almost pasty consistency. When I took it off the heat it got even thicker and I was reluctant to seed it because I was afraid the chips wouldn't melt. It loosened up a little when I heated it back up, but never to the nice loose consistency I get with bittersweet that's so good for dipping and drizzling. Any idea what I might have done wrong here?

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