Ganache ratio calculator

What ganache is

Ganache is chocolate melted into hot cream and stirred until smooth and glossy. It is usually described as an emulsion: fat from the cocoa butter and cream held in fine droplets through the water in the cream [1]. When that emulsion fails, the ganache splits. The proportions, the chocolate’s composition and the serving temperature all affect whether it is pourable or firm.

How the ratio sets firmness

Ratios are parts by weight, chocolate first: 3 : 2 means 3 g of chocolate for every 2 g of cream. More chocolate gives a firmer set. With dark chocolate, equal weights give a pourable glaze that stays very soft once set, and 2 : 1 is thick enough for solid truffles [2][3]. Higher-cacao chocolate needs more liquid and is harder to emulsify [4], so the dark ratios here assume semisweet or bittersweet chocolate of around 60% cacao.

Chocolate (g) = total (g) × chocolate parts ÷ (chocolate parts + cream parts)
Cream (g) = chocolate (g) × cream parts ÷ chocolate parts

For 300 g of dark filling at 3 : 2, chocolate = 300 × 3 ÷ 5 = 180 g and cream = 180 × 2 ÷ 3 = 120 g.

Starting ratios by chocolate and use

Milk and white chocolate need more chocolate for the same cream. For a similar set, use about 1.7 times as much milk chocolate and 2.5 times as much white chocolate as dark [5][6]. The milk and white ratios above are starting points on that scale [1][2]. They are derived from those proportions rather than from one tested recipe, so test a spoonful and adjust.

Why milk and white chocolate need more chocolate

Cocoa particles firm a ganache: the more of them, the harder and less spreadable it sets [1]. In the US, semisweet and bittersweet chocolate must contain at least 35% chocolate liquor [7], milk chocolate only 10% [8]. White chocolate contains none: it is made from cacao fat (at least 20%), milk solids (at least 14%) and up to 55% sweetener [9]. Melted sugar behaves like a liquid and softens the ganache [1][10], so you need more milk or white chocolate to reach the same firmness.

Cream fat content

The ratios assume cream of about 35 to 36% fat. UK whipping cream and Australian cream have at least 35% fat [11][12], and US heavy cream at least 36% [13]. UK double cream (at least 48%) [11] and lighter creams will set differently, so cool a spoonful on a cold plate to check the set before committing the batch.

Method and temperatures

1. Chop the chocolate finely and put it in a heatproof bowl.
2. Heat the cream until it steams, just short of boiling, about 75 to 80 °C (167 to 176 °F) [2][5][14].
3. Pour the cream over the chocolate, leave it for about 5 minutes, then stir until smooth. For firm ganache, an immersion blender held below the surface gives the best emulsion without air bubbles [4][15].
4. Pour a glaze while fluid, at about 30 to 35 °C (86 to 95 °F) [5]. Let fillings and truffle ganache set in the fridge. Use a shallow container and refrigerate promptly, within 2 hours of preparation (1 hour above 32 °C or 90 °F) [16].
5. For whipped ganache, chill a soft-filling ganache, ideally for about 12 hours [15][14], then beat it until it lightens. Whipping adds about 40% to the volume [2].

Fixing split or grainy ganache

A broken ganache turns grainy or oily instead of smooth. Three common causes are too little liquid (less than one part cream to two parts chocolate, or chocolate above 70% cacao, which has too little sugar to turn liquid), overheating, and cold cream stirred into warm ganache. To fix it, whisk in warm water at 32 to 35 °C (90 to 95 °F) a teaspoon at a time until the ganache comes back together; water adds no extra fat [10]. If it is only too thick, beat it or warm it gently; if too thin, let it cool and set.

Storage and food safety

Ganache is made with fresh cream, so treat it as perishable. Refrigerate it within 2 hours (1 hour above 32 °C or 90 °F), in a fridge at 4 °C (40 °F) or below [16]. Keep cream-filled cakes refrigerated too.

Follow the storage time in the recipe you are using. Keeping times vary with the recipe, its water content and handling, so this calculator does not set a safe shelf life. High-cream glazes hold the most water, so use them first [1].

Sources

1. Foods (MDPI, 2024): Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends
2. King Arthur Baking: How to make ganache
3. Food Network Kitchen: What Is Ganache?
4. Food52: 3 Tips for Chocolate Ganache Success
5. Callebaut: 5 Colours of Ganache
6. Valrhona: The Essentials quick guide (PDF)
7. eCFR: 21 CFR 163.123 Sweet chocolate
8. eCFR: 21 CFR 163.130 Milk chocolate
9. eCFR: 21 CFR 163.124 White chocolate
10. King Arthur Baking: How to fix broken ganache
11. legislation.gov.uk: The Food Labelling Regulations 1996, Schedule 8
12. Federal Register of Legislation (Australia): Food Standards Code Standard 2.5.2 Cream (P1025 variation)
13. eCFR: 21 CFR 131.150 Heavy cream
14. Valrhona: Dark chocolate ganaches (The Essentials)
15. Debic: Whipped ganache
16. FoodSafety.gov: 4 Steps to Food Safety