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Marbling different types of chocolate ganache

Hi
I watched a tutorial some time ago on YouTube I think where the cake decorator used white, milk and dark ganache all together on one cake giving a very sparse marbled effect. I’d like to know how this is done. Would you make the different ganache so separately and then loosely mix them together or do you just keep applying to cake from separate pots? It’s something I’d like to try.
ThankQ.

Hi AnnieLaurie

A chocolate heat gun or a hair drier is required for this process and speed of working.

You’ll need to have a base ganache colour first which is poured onto the cake away from the middle ie the middle must not be covered with the base colour. Quickly, before this sets up pour the next colour into the uncovered middle and let it spread into the base colour and use either the heat gun or hair drier to blow the runny ganache in the direction you want to produce the marbled effect. Try it first on a small cake to get the hang of it. The important thing is, neither be too close or too far away from the cake when using the heat. Too close and the ganache will burn, too far and the liquid ganache will set before marbling takes place. Hope this helps. have a go and let me know how you get on. It’s fun! x