Choosing a white chocolate with 30 percent cocoa butter yields the best result; however, experiment with any good quality product. Simply place the chopped white chocolate or small discs on a sheet tray or in a heat-proof bowl and bake in a slow oven between 200-275 degrees F for 30-60 minutes. I use 250 degrees. Stir the mixture every 7-10 minutes to promote even browning. You can allow it to brown to near-dulce de leche, or remove it at any hue in the brown spectrum. Store in a sealed container at room temperature. Use like any other chocolate in panna cotta, puddings, ganache, mousse or ice cream or as garnish in shards, curls, or rough-chopped.