Chocolate & Candy 2:1
Chocolate Ganache Ratio Calculator
Get the chocolate-to-cream ratio right for what you're making: a cake drip, a pourable glaze, whipped frosting, a firm filling or rollable truffles, for dark, semisweet, milk, white or ruby chocolate.
How to use it
- Choose what the ganache is for and your chocolate.
- Start from the chocolate you have, or from how much ganache you need.
- Heat the cream, pour it over the chopped chocolate, wait 2 minutes and stir smooth.
How it works
Ganache sets firmer the more chocolate it has, and milk and white chocolate have less cocoa butter and solids, so they need more chocolate for the same set. Ratios are by weight: a 1:1 dark chocolate ganache drips; 2:1 rolls into truffles; 1:2 whips into a light frosting.
For dark chocolate, the cream is nudged up for higher cacao percentages (which set firmer) and down for lower ones, about 1% for every point away from 64%.
Assumptions and limits
- Ratios are starting points for heavy cream with 36 to 40% fat; chocolate brands vary.
- Weights are for chopped chocolate or chips; chips contain stabilizers and can set a little firmer.
Tips
- Chop chocolate finely so it melts evenly in the hot cream.
- For a cake drip, chill the cake well and test one drip down the side first.
- A tablespoon of butter or corn syrup per 8 oz chocolate adds shine to glazes.
Recipes to try it with
Questions
What's the ratio for chocolate ganache drip?
1:1 by weight for dark chocolate, about 2:1 for milk chocolate and 3:1 for white chocolate.
What ratio of chocolate to cream for truffles?
2:1 by weight for dark chocolate, about 3:1 for milk and 3½:1 for white.
How do I make whipped ganache?
Use 1 part chocolate to 2 parts cream for dark chocolate, chill it overnight, then whip just until it lightens.
How long does ganache take to set?
About 30 minutes on a chilled cake for a drip, 1 to 2 hours at room temperature for a spreadable frosting.