Spread the white chocolate on a metal tray and toast it at 150 °C for around 20 minutes. This will caramelize the solids and give an incredibly rich flavor.
Meanwhile melt the cacao butter on a low heat. Once melted set it aside for later.
Then weight 200 grams of the toasted chocolate into a measuring cub and add the melted cacao butter. Now blend it till smooth. Be sure you blender is strong enough to get the best result.
Then let the glaze cool down till it’s between 31 °C and 33 °C. When the temperature is good fill your desired mold and clean the top. Let it set out of the fridge.
