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AI did a couple times years ago. I did 1/2 butter 1/2 HRS. I used 4 oz. Ghirardelli once and green and blacks 3.5 oz the other time to a batch. G &B was better. You could do less, and the recipe could hold on to certainly more without breaking. White chocolate taste, to me, is a love it or leave it flavor to most people. What I used was almost cloying to be on the full cake. I only used as filling. But then, that was my tastes..........
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