If the chocolate is too cold, the curls will break. So the chocolate has to be not too warm, and not too cold. In white chocolate, we have only fat, sugar, milk solids, and flavor. In dark chocolate, we have cocoa as well, so there is a big difference between the two. White chocolate contains way more sugar, so in baking with white chocolate, you would have to adjust the sugar content.
White chocolate is also much milder, so the flavors are different.
There are a lot of brands out there, and you have to go with what your tastebuds tell you. I use dark, milk, and white chocolates, but probably dark chocolate the most. When I freeze pie, I freeze only the dough and then fill the pie later. Or I'll freeze the pie unbaked, and cook it when I need it. It looks nice, and is easy.