Ingredients:

260g White Chocolate Zephyr 34%
220g Heavy Cream
30g Vanilla Paste
22g Butter
5g Almond Powder

Process:

Boil the liquids together and pour over the chocolate, let sit for 5 minutes.
Blend with an immersion blender until a good emulsion is reached.
Add the almond powder and butter.
Cover and keep refrigerated.

Tools:

Induction
Pot
Rubber spatula
Immersion blender

Tip:

When immersion blending or "burr" mixing the ganache, make sure to scrape the sides of the pitcher to incorporate any chocolate that may be sticking to the sides.