🍫 Ganache Ratio Calculator
Calculate exact chocolate & cream amounts for any ganache type or batch size
| Ganache Use | Choc : Cream | Consistency | Best For |
|---|---|---|---|
| Truffle Centers (Dark) | 2 : 1 | Very firm | Hand-rolled truffles |
| Truffle Centers (Milk) | 2.5 : 1 | Very firm | Milk choc truffles |
| Truffle Centers (White) | 3 : 1 | Very firm | White choc truffles |
| Tart / Pie Filling | 1.5 : 1 | Firm | Chocolate tarts |
| Cake Frosting | 1 : 1 | Medium | Cakes, cupcakes |
| Drip Glaze | 1 : 1 | Medium | Drip cakes (warm) |
| Whipped Ganache | 1 : 1.5 | Light & airy | Piped frosting |
| Chocolate Fondue | 1 : 2 | Pourable | Dipping fruit |
| Pourable Sauce | 1 : 3 | Very fluid | Ice cream topping |
| Chocolate Type | Cocoa % | Ratio Adjustment | Note |
|---|---|---|---|
| Extra Dark / Bittersweet | 70–85% | Standard (2:1) | High cocoa butter sets firm |
| Dark / Semi-Sweet | 55–70% | Standard (2:1) | Most versatile |
| Semi-Sweet | 45–55% | Add 10% less cream | Slightly sweeter |
| Milk Chocolate | 30–45% | Use 2.5:1 ratio | Extra fat from milk solids |
| White Chocolate | 0% cocoa | Use 3:1 ratio | Very high fat content |
| Ruby Chocolate | ~47% | Use 2.5:1 ratio | Similar to milk chocolate |
| Batch Size | Chocolate (2:1) | Cream (2:1) | Approx. Truffles |
|---|---|---|---|
| Small (150g total) | 100g | 50ml | ≈ 12 |
| Medium (300g total) | 200g | 100ml | ≈ 25 |
| Large (600g total) | 400g | 200ml | ≈ 50 |
| Party (900g total) | 600g | 300ml | ≈ 75 |
| Small (6 oz total) | 4 oz | 2 fl oz | ≈ 12 |
| Medium (12 oz total) | 8 oz | 4 fl oz | ≈ 25 |
Chocolate ganache is made of chocolate and warm cream. Mixed until smooth and shiny, it is a basic part in the kitchen of every baker. Not only is it simple and quick to make but it is very versatile.
You can use it for many sweets: as filling, glaze, spread, frosting, cover or layer in cake
How to Make and Use Chocolate Ganache
Ganache, in broad meaning, is a mix between melted solid chocolate and water-based ingredient as cream, milk or fruit pulp. It has a smooth, shiny look. Traditional chocolate ganache is a mix of a high fat part with less fat.
Here the chocolate has more fat than the heavy cream.
The preparation is very easy. Heat the cream until it almost boils, pour it on chopped bits of chocolate, and after it melts mix until smooth. The whole procees lasts only some minutes with little effort.
Only two ingredients are enough.
You can make ganache thick for truffle filling or liquid for glaze. Liquid ganache melts for cover or whips for cake filling. Whipped ganache becomes light and gives a creamy, fancy frosting, ideal for cake filling or piping on cupcakes.
The proportions matter a lot. A 1:1 ratio of chocolate to cream by weight works for pouring when warm or filling when cold. A 2:1 ratio of chocolate to cream serves for truffles, where ganache must stay solid at room temperature.
For milk chocolate ganache a 2:1 ratio works well too.
Ganache works also for cover of cakes, cookies and cake pops. It is a perfect two-ingredient sauce for drizzling over sweets, fill macarons or piping between layers of sponge cake. It even covers cheesecake well.
Adding it to s’mores from an air fryer is another fun idea.
If ganache is too liquid, heat it and add grated chocolate to help. Let it melt and mix well. But too much chocolate makes it too fat, it can break and become grainy and crumbly.
Ganache firms up at room temperature or cold, but it is more like the texture of chocolate truffle than hard.
When you cover a cake, leaving butter out is a good idea, especially in warm weather, because there is more risk of splitting during work. Ganache freezes well also. It can stay at roomtemperature for 48 hours, in refrigerator one week or freeze for six months.
