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Hi
I seen a tutorial the other day the tutor was making white chocolate ganache and she put the white chocolate and the cream together in the microwave and melted it gently until it all came together.Has anybody tried this method and is it safe because the cream wasn’t boiled. Another question is I hear people say not to whisk ganache too much as it incorporates air into it does that increase the risk of bacteria growth?

It’s always safer to boil the cream before adding it to the chocolate. Boiling the cream reduces it’s water content and the risk of bacterial growth. It is the available water in the cream which causes bacterial growth. The air which is incorporated into whisked ganache poses a risk of bacterial growth and also shortens the shelf life. If you want to whisk ganache it is best done in a deep container with an immersion stick. This ensures the stick remains at the bottom of the ganache without aerating it. It can also be done with an electric hand mixter on the lowest speed for a few seconds. Perhaps the blog here may help http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth