To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 35% cocoa butter content for the best flavor and texture.

As I always mention in my recipes, my absolute favorite is Callebaut Velvet 32%. This chocolate is incredibly silky and creamy, with a balanced sweetness and a rich mouthfeel that never becomes too heavy. It also whips up beautifully, especially in my vanilla ganache, resulting in a stunningly white ganache without any food coloring.

For about 80% of my ganache recipes, I use Callebaut Velvet 32%. However, when using a lot of fruit, such as in my passion fruit or raspberry ganache, I prefer Valrhona 35%.

Always check the recipe to see the specific cocoa butter content required, as I always include this information.

Most white chocolates from the supermarket won't work well in ganache as they are typically meant for baking or eating. However, Lindt 36% is an exception that you might find in supermarkets and works well and GREEN & BLACKS Organic White Chocolate Bar with 30% cocoa butter content. their white chocolate is flecked with vanilla beans The flavor has a very  intense vanilla, so delicious

In summary, for a ganache that whips up well and has an exceptional texture and flavor, always use high-quality white chocolate and check the cocoa butter content specified in the recipe.