White chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of white chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated.
After a few hours of production it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes.
If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant. It’s not recommend to whip white chocolate ganache due to crystallization and this may cause a grainy texture. Fruit puree reductions, mocha paste (instant coffee can be mixed with a small amount of water), praline or caramel can be added for different flavors.