My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate.  The recipe says to "melt according to the instructions on the bag".  Well, there are NO melting instructions on this bag of Ghirardelli White Chocolate Chips.  After reading umpteen stories online about the hazards of melting white chocolate, NONE of them mentioned adding cocoa butter.  Is it because most people don't have cocoa butter on hand (I use it in my soap making) or is it that it doesn't work? 
The issue isn’t so much the soak but the cooking. You need to boil the beans for 10 minutes to inactivate the toxin in them.  Cooking at a lower temperature, such as with a slow cooker will not do this.  The problem here is that I don’t know how well the beans will cook if they’re not yet hydrated. You may need to cook them for a bit then bring it to a hard boil for 10 minutes 