So, if someone asks you what you learned today, you can say this:
White chocolate is an unusual substance. Although called "white chocolate", it really has very little in common from other types of chocolate. It tastes different, has a different texture, and, most importantly, reacts very differently to heat.
As my roomie found out trying to make truffles.
If you ever decide to wrangle with white chocolate, remember that it does not need the softening agents normally used in ganache: IE, cream and/or butter. If you do decide to add these things, you will never be able to cudgel it into anything resembling a truffle, because it simply does not harden. At nine hours well under freezing, it is still the consistency of warm caramel. Which means that you'll end up freezing your fingers off even if you do get it hard enough to make into something resembling balls.
As my roomie found out yadda yadda yadda.
So, just as an FYI: white chocolate ganache is a whole different ballgame from normal chocolate ganache.
I wonder how they taste?