Ganache Ratio Calculator

It depends on the use. A thick truffle ganache uses 2 parts chocolate to 1 part cream, a frosting or whipped ganache uses 1 to 1, a glaze uses about 1 part chocolate to 1.5 parts cream, and a pourable sauce uses 1 to 2.

The cream ratio is grams of cream per gram of chocolate. So a frosting ratio of 1 means equal weights, while a truffle ratio of 0.5 means half as much cream as chocolate, which is the same as a 2:1 chocolate to cream mix.

Yes. Dark chocolate sets firmest, so milk and white chocolate often need a little less cream to reach the same texture. Start from these ratios, then adjust slightly for the chocolate you are using and the result you want.

Yes. Enter a custom cream ratio to override the preset for your chosen use. The calculator then multiplies your chocolate weight by that ratio to get the cream and adds the two for the total.

Because ganache contains dairy cream, treat it like a perishable food. As a general guideline, keep it covered, refrigerate it within a couple of hours, and use chilled ganache within a few days unless your recipe says otherwise.