I love the dark chocolate Sarah Bernhardt glaze for coating cake balls because it leaves a much thinner coating than do candy melts. I use the CC recipe of 8 oz chocolate to 6 oz butter and 1 T corn syrup. Has anyone used white chocolate in place of the dark? I use a 2:1 ratio of dark chocolate to cream for my ganache and 3:1 for white chocolate ganache but the ratio for chocolate to butter in the SB glaze seems to be 2: 1.5 ...My math skills are horrid so can anyone tell me if they've made a white chocolate SB glaze and if so, what ratio of chocolate to butter? Thanks for your consideration