1. Melt white chocolate in a plastic bowl in a microwave. Microwave the white chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of melting for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted. Do not microwave the chocolate for more than 30 seconds, it will burn.

2. In a separate bowl microwave cocoa butter until it is melted for a couple minutes. Do not need to stir it every 30 seconds, cocoa butter does not burn.

3. Combine the melted chocolate and the cocoa butter and stir with a silicone spatula.

4. Bring heavy cream to boil on the stove or a microwave.


5. Pour the heavy cream over the chocolate and cocoa butter mixture in 5 steps.


a. Add one fifth of the heavy cream and stir with a silicone spatula until well combined. It is easier to combine by stirring in the middle of the bowl. On step 1 the mixture thickens (after stirring in the cream, check the temperature of the mixture, it should be above 35C, if it is lower than that, heat up the mixture. Make sure your cream is hot, it should be around 80C. When the temperature of the mixture is below 35C, the cream won't incorporate properly).
b. Add one fifth of the heavy cream and stir with a silicone spatula until well combined. On step 2 the mixture gets more runny and starts splitting.
c. Add one fifth of the heavy cream and stir with a silicone spatula until well combined. On step 3 the mixture gets grainy.
d. Add one fifth of the heavy cream and stir with a silicone spatula until well combined. On step 4 the mixture splits: fat separates from the chocolate, it floats on top of the bowl.
e. Add one fifth of the heavy cream and stir with a silicone spatula until well combined. On step 5 the mixture comes together and is smooth.

6. Blend the ganache with a hand blender until smooth. Then cover the ganache with a plastic wrap and put in the fridge to stabilize for at least 8 hours.