With the ganache –

I do not recommend adding color to the white chocolate. White chocolate is already fickle and seizes easily – adding color will just make that worse. If you want a certain color, I recommend using candy melts in that color.

This particular ganache will firm upbut stays soft enough that it’s creamy, the key I think is to not make it really thick so that it can still be cut and keeping those ratios right so that there isn’t too much chocolate that will just reharden once cool.

I have not tested it with white chocolate chips. As I mentioned before, white chocolate is very fickle and each brand and product seems to have it’s own ratio of parabens – making it really hard to be consistent when it comes to melting. But you don’t need a fancy chocolate bar either. I recommend using the white chocolate candy melts for consistency.

I’d love to see what you make – please share if you can.