Chocolate Ganache Ratio Calculator
Calculate the perfect chocolate-to-cream ratio for ganache — truffles, glazes, or whipped ganache — by weight and desired consistency.
What Is Ganache and How Is It Made?
Ganache is a smooth mixture of chocolate and heavy cream — one of the most versatile preparations in pastry cooking. By changing the ratio of chocolate to cream, you can create completely different textures from a single technique.
The Core Ratio (by weight)
| Use | Chocolate : Cream | Description |
|---|---|---|
| Firm truffle centers | 2 : 1 | Thick, rollable at room temperature |
| Pourable glaze | 1 : 1 | Smooth, glossy coating that sets firm |
| Soft filling / frosting | 1 : 1.5 | Spreadable, stays soft |
| Whipped ganache | 1 : 2 | Light, mousse-like when whipped cold |
| Drinking chocolate | 1 : 3 | Thin, pourable, rich hot drink |
Why Weight Matters
Volume measurements are unreliable for chocolate — chips, chopped bars, and wafers pack differently. Always weigh your ingredients for consistent results.
Chocolate Type Adjustments
Different chocolate types contain varying amounts of cocoa butter and sugar, which affects the final texture:
- Dark chocolate (60–70% cacao) — use the standard ratio
- Milk chocolate — reduce cream by 10–15% (more cocoa butter already present)
- White chocolate — reduce cream by 20–25% (very high fat content)
The Method
- Finely chop the chocolate and place in a heatproof bowl.
- Heat the cream until just simmering — do not boil.
- Pour hot cream over chocolate. Let sit 1 minute, then stir from the center outward.
- Stir gently until completely smooth. Do not whisk vigorously — you’ll add air bubbles.
- For a glaze: use immediately while warm.
- For truffles or whipped ganache: cool to room temperature, then refrigerate until set.
Optional Additions
Add 1 tbsp of butter per 100 g of ganache for extra shine. A pinch of sea salt or a splash of liqueur can be added after emulsifying.
Troubleshooting
If your ganache splits (looks greasy or grainy), add 1 tbsp of warm cream and stir gently from the center to re-emulsify.