Ok.. so i recently decided to start using white chocolate vs buttercream on my fondant cakes... the problem is the white chocolate im costing out is bookoo expensive... Decided to use callebaut...out of felchin valrhona elrey & guittard seems the most reasoably priced but still costly... 11kg runs about $150 on average. When doing larger wedding cakes this can get costly when trying to cover 16 & 18" tiers. I pride myself on using premium ingredients and belgian chocolate but errr uhh... idk. Im considering trying to do some jerry rigging adding cocoa butter to coating chocolate to = couveture. Ohh.. the shame. Does anyone have a great US source or an overseas source with reasonable shipping. I know alot of the Aussie bakers cover their mud cakes with WCG but how do you afford to do it??? Thanks in advance

I should have said White chocolate ganache.... but noone.. absolutely noone has any input?

My only input is to switch back to buttercream. hahaha. But I don't think that's the input you wanted! Best of luck!

Amazon dot com is a great place to lOok.

I guess if customers want a premium product, which ganache is, then ultimately they have to pay for it. I would love to find a good source of bulk quality chocolate myself, because I only ever use ganache under fondant (been there, tried buttercream, NEVER doing that again - ugh, what a nightmare!!).

I know LOADS of people use buttercream under fondant flawlessly & I am in awe of them. I can't do it! I tried and the experience was HORRID. So now just I stick with what works for me! Ganache is SUCH a great, solid surface to cover.

I agree with about ganache... the surface "dries' somewhat vs meringue buttercream... on tiny bump and thats it.
Ive seen white chocolate Ghiardelli chips at the wholesale clubs but never paid it more than a glance figuring that its not actual white chocolate but i'll give it another look next time im in... Dont know if it will work well for ganache but neither does spending $200 to ganache a cake