Not all white chocolates work for ganache. Here’s why. When it comes to ganache, it’s so important to use the right chocolate. I often see people using supermarket white chocolate, not realizing it’s completely different from real couverture chocolate. Most supermarket white chocolates are made for baking into cookies. They’re designed not to melt — which is great for cookies, but terrible for ganache. These types of chocolates are full of stabilizers and contain very little real cocoa butter. T