1. Melt the white chocolate with the oil. (Make sure to monitor this constantly, as white chocolate burns fast. The safest method is microwaving it for short intervals, stirring in between.)
2. Spread the chocolate mixture evenly on a sheet on Gefen Parchment Paper. Let it cool. When it is almost hardened, cut out circles, using the same cookie cutter used to cut the cake. (If you’ve cut the cake into squares, then the white chocolate should be cut into squares of the same size). Freeze for a few minutes. Remove from freezer and carefully pull the discs off of the paper.
3. To create the brown chocolate discs, melt the baking chocolate. Spread it onto a sheet of parchment paper. Let cool and cut out circles, slightly smaller than the white ones. You may freeze the discs in flat layers until needed.
4. Place white chocolate circles over the top layer of cream on the cake. Use a bit of melted white chocolate to “glue” the brown circles over the white ones. (I use a small set of tongs for these delicate chocolate creations.)