Share 'Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity'

Sorry for the long title but these two topics seem to go hand-in-hand.  I was reading a discussion at another site about firming up a white chocolate ganache recipe.  Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache.  This seems to make sense, however...   At the Callebaut site, their chocolate is rated by drops according…