Seized white chocolate

[AnythingButPlainChocolate]

Occasionally I end up with some seized white chocolate, it's the joys of demoing or doing parties in non-environment controlled places.

When I get this I tend to use it to make a ganache, however I was wondering if it could be used for making caramelised white chocolate as theoretically it doesn't need to be tempered as it is being caramelised and the temperatures used change the chemical structure. If this is the case (I've never caramelised chocolate but I know that David Leibowitz suggests it) can the caramelised chocolate then be tempered and used and therefore I magically save my chocolate? If so at what temperature? Do I treat it as a white or a milk chocolate?

Am I barking up the wrong chemical tree here or do I just have to continue using it in ganache?

[Kerry Beal]

I would say the experiment will need to be done to see if it works. My sneaking suspicion is it might not work - but you'll never know until you try.