This weekend I'm going to be trying ganache for the first time but I woud really like to use a marbled ganache using dark, milk and white chocolate. As this is my first time both dealing with ganache and trying to marble it I would love to hear any tips you might have for making it look marbled as I would really love to get it right. Look forward to hearing any advice that you may have. Thanks in advance.
And, if I were to put whipped ganache inbetween the layers would it cope with me pouring over warm ganache without melting?