They taste great on their own with out the ganache too.
My idea for these flavours was inspired by the humbug mint sweets they are a hard boiled sweet that tastes like caramel and mint.
200g White chocolate at least 30% cocoa butter
Break up chocolate and spread in a baking dish.
Place in the oven for 10 minutes then remove and stir with a spatula.
Continue to cook for 30-60 minutes, stirring every 10 minutes.
1 and 1/4 teaspoons active dry yeast
180ml 3/4 cup water
60g 1/4 cup white sugar
1 teaspoon salt
120ml 1/2 cup evaporated milk
400g 3 and 1/4 cups bread flour
4 tbsp butter