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Try nougatine - it's pretty easy to work with, and you can coat it with cocoa butter to keep moisture getting to it.
ETA: Thinking about it, you could just save yourself a lot of time and effort by incorporating a touch of bitter almond extract into tempered white chocolate and use that.
Try nougatine - it's pretty easy to work with, and you can coat it with cocoa butter to keep moisture getting to it.
