[Preparation] Bring the butter to room temperature. Place plastic wrap on the bat.
1.
Finely chop the white chocolate.
2.
Put Koji Amazake No Moto in a pan, heat on medium heat until just before boiling, and turn off the heat. Add chopped white chocolate and butter and mix to dissolve.
3.
Pour into a container with plastic wrap and smooth the surface. When the heat is removed, cool it in the refrigerator for at least 2 hours until it hardens.
4.
Sprinkle powdered sugar on a cutting board. Remove the chocolate with plastic wrap from the container and put it on a cutting board. Sprinkle powdered sugar, and cut into 24 equal parts.
