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Finely chop the white chocolate or use chocolate callets.
Heat the heavy cream until just before boiling (do not boil).
Add the melon paste to the hot cream and mix until smooth.
Pour the mixture over the white chocolate and let it sit for 1 minute.
Stir from the center outward until fully emulsified and smooth. You can also blend with an immersion blender for a silkier texture.
Add the softened butter and mix again until incorporated.
Cover with plastic wrap directly touching the surface and refrigerate for at least 6–8 hours.