This seems to go against what I thought I knew about chocolate, but I have been hearing of some pastry chefs in NYC roasting white chocolate, so I wanted to try it myself.
It was very easy to do, about 45 minutes for my oven - here is a link to the steps I followed - http://www.davidlebovitz.com/2009/06/caramelized-white-chocolate/
The finished product is quite delicious and I am planning to find a way to incorporate it into a dessert. I can't wait to play with it. Is anyone out there using it?