Ganache ratio calculator
Gives the chocolate and cream quantities for a chosen firmness, adjusted for the type of chocolate.
2:1 — 200g chocolate, 100g cream
Truffle centres and anything that will be rolled or cut.
Cream to just below boiling, poured over finely chopped chocolate. Both components within a few degrees of each other when combined.
Every ratio, for reference
The ratio changes with the type rather than with taste. Milk and white chocolate carry less cocoa solid and more sugar, so they need more chocolate for the same set — which is why a milk ganache made at the dark ratio does not firm up.
| Chocolate | Firm | Soft |
|---|---|---|
| dark | 2:1 | 1:1 |
| milk | 3:1 | 2:1 |
| white | 4:1 | 3:1 |
What this cannot tell you
- The ratios assume a typical cocoa butter content for each type. A couverture with unusually high cocoa butter will set firmer than the calculation suggests.
- Cream fat content varies by country and by product. The ratios assume a cream of around 35–38% fat.
- It computes a ratio, not a technique. A correctly proportioned ganache still splits if the temperatures are wrong.
- Added butter, glucose, alcohol or flavourings all change the set and are not modelled.
A ratio is not a technique
A correctly proportioned ganache still splits if the cream and the chocolate are at very different temperatures when they meet, or if it is whisked hard before the emulsion has formed. The method, and what to do when it splits, is on making ganache.