Welcome to the Cake Decorators Q&A

Does anyone know what coco content I should use when making white chocolate ganache and would I use the same coco content when tempering

Hello Morrisonbry

Look for white chocolate which has over 20% coco butter content anything under that is not really very good.
Black and Green make 30% and Lindt I think is 27%. There is a suppliers list in the free/beginners section for the more expensive Callebut chocolate (courverture) which is what should be used for best results when tempering. Most white chocolate is made of vegetable oils and milk solids and is not suitable for tempering. Lidle, Aldi, Asda, and Tesco do white chocolate bars which are fine for ganache. White ganache does not set up as well as dark so it is better to use twice as much chocolate to cream. Hope this helps.

Thank you madeitwithlove you are a star 🙂