I am trying to make an orange flavored ganache for an orange hostess cupcake. I'm thinking of using white chocolate chips but I'm afraid the orange flavoring and coloring will make the ganache clomp up. Has anyone tried this or have ideas on how it will work out?
As long as you add enough liquid to the chocolate, it won't clomp up. This means you'll have to add your liquid flavoring to the cream and mix it well. Afterwards, make the ganache as any other white ganache, you shouldn't have any problems. Chips are even less likely to be a problem than real chocolate.