Chocolate brush

150 grams	cacao butter
150 grams	white chocolate
	Fat soluble coloring powder

Transfer the cacao butter into a saucepan and melt it on a low heat. Meanwhile mix the white chocolate with a touch of the fat soluble coloring powder and once the cacao butter is melted pour it on a white chocolate. Then emulsify it with a hand blender. You can also use a whisk, but a hand blender is faster and you’ll be sure that there are no more lumps in your chocolate. Then fill your brush machine. After that remove the frozen thing you want to brush from the freezer and transfer them on a frozen tray. Now brush a thin layer of the brush all around. Keep them in your freezer for later.

Recipe used in baileys 2.0 dessert