White Chocolate

I've been frantically making candy, including truffles this season. I have been having the worst time with the white chocolate. I currently have Guittard's High Sierra White. I've also tried Peter's Snowcap White.

I temper it with a Revolution 2 machine. As it comes to working temperature after seeding, the stuff solidifies. It's totally unworkable. I can't use it for dipping the vanilla truffles, nor putting in a pastry bag and decorating other truffles. It's very frustrating. I've pushed the working temperature up and it still wants to be a mass of frosting rather than a puddle of chocolate.

What are you using? I'm looking to change brands at this point. Either that or quit making chocolates.

I'd love to be able to just work with dark chocolate, but my customers are much more likely to buy milk chocolate or white chocolate. *sigh* A person's got to make a living after all.