Cut several pairs of acetate baking roll

Make a cone with parchment paper by cutting a rectangle into triangles. Bring one end towards the center to form the cone. Overlap the edges and fold the remaining tip over the cone to secure it

Place <quantity>30<unit>g</unit></quantity> of melted white chocolate couverture in a bowl and add <quantity>5<unit>g</unit></quantity> of water-soluble white food coloring. Mix until well combined

Add another <quantity>70<unit>g</unit></quantity> of white chocolate couverture and mix to combine

Place the pieces of acetate on a tray

Transfer the white chocolate to the parchment paper cone

Pour the white chocolate over the acetate. Cover with another acetate and press to achieve the desired thickness

Refrigerate until the chocolate is firm and remove from the acetate. The white chocolate medals are ready

Decorate cakes and desserts or enjoy them on their own. Enjoy!