For the white chocolate, melt the cocoa butter in a water bath, stirring constantly. It should form a smooth mass.
Be careful not to let it boil or get hotter than 37°. Then remove the cocoa butter from the heat, mix in all the other ingredients and stir well.
Pour into molds or spread on a baking sheet lined with parchment paper. Allow to set in the refrigerator for several hours.
The chocolate will keep in the refrigerator for 4 weeks.
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