Bobbie Sellers wrote:
>
> Using the terminology "white chocolate" which is
> only cocoa butter (only fat) and powdered milk. This
> sort of loose description is the reason the vegetable
> oils get into bars of "chocolate" with very small percentages
> of cocoa solids.

I used the Trader Joe's white chocolate, which is
45% cocoa butter.

When I made the ganache with dark chocolate, it set up
firm enough for truffles. With white chocolate, it was
like soup.