White chocolate ganache is sweeter than dark chocolate and we combine it with white cakes, carrot cakes etc. White chocolate ganache is less stable that chocolate ganache so we are less comfortable using it in hot weather and for complex cakes. You can choose either the stove top or microwave method to make your ganache.
The ideal chocolate for making ganache is a couverture variety with a cocoa content of 43-63%. In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard. If you can’t find couverture chocolate, try dark chocolate from the baking section of the supermarket. You can choose either the stove top or microwave method to make your ganache.