Thanks Kate easy enough to also make yourself, If I need to make it I use 3/5 of the weight of white chocolate in liquid glucose, melt your chocolate then allow to cool to 91F then mix in glusoce, I use plastic bench scraper to mix as you don’t want to over heat with your hands wrap in plastic & put in fridge for 1/2 hour, if you want rally white add some americolour white & it comes up beautifully I use the gilmours brand of chocolate over here so don’t need to fancy although the good stuff tastes fantastic can bump the price up alot, so whatever you use for your ganache will do, if too hard increase your glusoce a little if too soft reduce it a little until you find perfect mix, but most important thing check temp before adding glucose…hope this helps…..this mix is also amazing in combatting problems with humidity, as doen’t melt like fondant in heat, also if you want a taffeat effect don’t mix as well as you should and when you roll it out will look like taffeta :-)
