White Chocolate Cutouts

• 2 1/4 pounds best-quality white chocolate, finely chopped
• Liquid or gel-paste food coloring

1. Line three rimmed baking sheets with parchment; set aside.
2. In a heatproof bowl set over (but not touching) simmering water, melt white chocolate, stirring constantly.
3. Divide melted chocolate evenly among three small bowls; tint each with food coloring to desired shade.
4. Pour a colored chocolate onto the prepared baking sheet, spreading it with an offset spatula into a layer about 1/8 inch thick.
5. Transfer to the refrigerator; chill until chocolate is firm, 10 to 15 minutes.
6. Repeat with the remaining colored chocolates.
7. Working with one color at a time, cut out shapes; leave shapes in place on the sheet.
8. (If chocolate is still soft in any area, return to the refrigerator to harden, 1 to 2 minutes.)
9. Refrigerate until completely firm.
10. Separate the shapes from borders with a small offset spatula.
11. (Scraps can be discarded, or remelted and used again.)
12. Cutouts can be refrigerated, between sheets of parchment paper, in an airtight container for up to 1 week.

white chocolate, liquid

Taken from www.epicurious.com/recipes/food/views/white-chocolate-cutouts-390227 (may not work)