You’re welcome ladies <3
Irina, it’s down to taste really… White chocolate can be quite sweet, I used a continental (European) variety which is less so and found it to be delicious, more milky than purely sweet. I know some people swear by only very high quality swiss white chocolate for ganache, but I think you could use any type you like the taste of (except compound or the very poorest supermarket quality which really isn’t nice).
