Look for a brand that contains a high proportion of cocoa butter and real vanilla.
I love White chocolate, and love to mix it with raspberries or peaches in my recipes. I also love to colour it to get pretty pastel shades for my baking decorations and chocolate moulded treats. Because unlike real chocolate (white chocolate is only a chocolate derivative. In many countries, white chocolate is not classified as chocolate at all, as it contains no cocoa solids.) it colours really well. But it is worth remembering White "chocolate" is the most fragile form of all chocolates and close attention must be paid to it while heating or melting as it will burn and seize very easily unless heated very slowly.
Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odours that could be absorbed by the chocolate.