White chocolate glaze

Finely chop the cocoa butter (50 g) on a cutting board using a knife. This will ensure a more even melting of the butter.

Place all the ingredients in a tall glass or bowl:

• cocoa butter;
• coconut oil (105 g);
• coconut cream (20 g);
• allulose (45 g);
• cashew butter (80 g);
• inulin (5 g);
• lecithin (0.3 g).

Melt in the microwave (heating the ingredients in bursts for a few seconds) or in a water bath.

Do not allow the temperature to exceed 45-50°C to prevent the cashews from burning.

When the cocoa butter is completely melted, use an immersion blender to whip the mixture into a smooth and glossy emulsion.

For glazing, cool the glaze to working temperature (between 29 and 35°C).