I am giving up on any recipe that calls for white chocolate to be melted. I am making Pistachio Coins. A pistachio cookie with a thumb print in the dough and after baking and cooling the thumb print gets filled with chopped sour cherries and chopped pistachios. I measured out the butter and white chocolate. Put both in a small heavy saucepan on my induction burner on the lowest setting. The butter melted but the chocolate resisted. I upped the heat a bit and with stirring with a whisk I finally got it melted and and blended. After filling a dozen cookies and topping with the nuts and fruit the damned chocolate seized. I've got enough cookies for this evening's dessert. The other 3 dozen are going to get regular chocolate. Never again!