Hi what’s the ratio of white chocolate to double cream when making ganache please ?
If you live in a hot and humid climate, follow.3:1 chocolate to cream ratio. You can increase that ratio to 4:1 or even 5:1. please see my blog:
How to Ganache Cakes Without Gnashing Your Teeth!
and ganache calculators:
Please post back if you need more information. 🙂