With the grinder running, add 1/2 the melted Cocoa butter. Slowly add 14 oz of warmed sugar and process until a smooth paste forms. Add the remaining heated cocoa butter, lecithin, and 14 oz milk powder.
Run the Melanger until the white chocolate is of the smoothness you desire, between 8-10 hours.
If you run out of time, place the bowl of the melanger in a 150*F oven, turn the oven off, and pick up where you left off the next day. The chocolate should still be liquid. If it has solidified, simply rewarm at 150*F until liquid again.If you can't resume the following morning, cover and store in a cool place. The chocolate can be left partially processed for several days before it will start picking up "off" flavors. Rewarm in a 150*F oven until liquid, then resume processing until the desired texture is achieved.
Once at your desired texture, temper and mold.
Chill in a cool place or refrigerator (sealed - off flavors will easily infect white chocolate).