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Hi can you tell me the best white chocolate for use with making a white ganache for covering a wedding cake, some people have said use candy melts and some say to use white chocolate bars because of the cocoa content. I really need some helpful advice please.

Hi yblog

For a wedding I think I would use a good quality vanilla flavoured Belgium chocolate, anything between 23 -30% coco butter. Some of the less expensive brands like Lidle’s Bellarom is only 39 pence for 100g and contains either 26 or 29% coco butter and can be easily flavoured. If you’d like to see how much to use there’s a chart here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth

Hello yblog

As madeit with love suggests, I always use Lidle’s Bellarom white chocolate and have no problems with it, I use a ratio of 3:1 and always get good feedback. I also use Lidle’s milk chocolate in a ration of 2:1 to ganache all my cakes and its lovely and only £1.09 (I think its just gone up from 99p) for 200g.

Correction the 39 pence chocolate is called Finn Barre, Bellarom has gone up by a few pennies but still fantastic value for the 200g bar.