Hi - I'm thinking the 'snap' may be due more to ambient temperature than anything inherent in the chocolate - do you store it in the fridge as the recipe directs? Or maybe...2 pounds spread on 11X17 baking sheet sounds rather thick - maybe use 2 sheets & spread thinner? I make almond bark w/ Sunspire organic choc. chips & a bit of fresh vanilla bean seeds(split bean & scrape out) &/or a few drops orange oil plus toasted almonds - spreading the melted mess onto parchment paper as thinly as possible. It comes out quite hard. Perhaps it's the white chocolate in the above recipes - doesn't that have a higher cocoa butter content? FWIW, HTH

Like Jo, I find that white chocolate doesn't really melt very well, even with a little bit of vegetable oil. It stays too thick to dip, it's better for drizzling. I've done a couple of batches in the microwave and they've turned to stone, very nearly. Dark chocolate I have better luck with, I'm using Trader Joe's Pound Plus and it's worked well. I haven't found a white "chocolate" that I'm happy with, not even the wilton type melts or the white bark for melting. It just doesn't melt very thinly. I also agree that the new microwaves will heat too hot too quickly. I melted stuff in my old microwave without incident, but my new one is just too hot. Add the pyrex bowl and there's a recipe for disaster, ask me. Sigh. Readinglady was kind enough to send me her Farberware double boiler, I don't think I've ever owned one. I use it for white chocolate, because it's so finicky, and it works as well as anything. So, Linnea, you are definitely not alone with this. Annie

I have made this on several times and never have taken any home!! Marinated Cheese Rated: Submitted By: trish555 Prep Time: 20 Minutes Ready In: 8 Hours 20 Minutes Servings: 16 "This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!" Ingredients: 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley Marinated Cheese (continued) 2 of 3 Ingredients: (continued) 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold Directions: 1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. 2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. 3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers

Almond extract I think will make it seize up Dotmom. Doesn't it have alcohol in it? Almond oil I don't think you'd have a problem with tho. OR just to be on the safe side, I wonder if you could add the almond extract to the unmelted chocolate in the kettle or bowl or whatever you melt it in and try that? I'm really not sure about the almond extract. Oil candy flavorings are safe. I used to melt the disk chocolates for candy lollipops etc and flavor with the little bottles of oil flavoring.