I think all chips were designed to be used in cookies, etc., and have some sort of stablizer added to prevent melting, but I’ve made a bunch of ganache from white chocolate chips and had no trouble at all. Perhaps chocolate bars would melt more readily, but I have not noticed a significant difference. For white chocolate, I’ve used both 3 to 1 ratio and, when it was hot, 4 to 1 ratio and both worked.
Sugar Sugar by SSmiley
