Sweety's Bakery

Ganache Ratio Calculator

Easily calculate the correct chocolate to cream ratios for any type of ganache. Create the perfect consistency for drips, fillings, or frosting.

g

Calculations are based on weight (grams). Toggle units above to convert the final result.

Amount of Cream Needed

200

g

Using a 1:1 ratio.

Master Chocolate Ganache Ratios

Chocolate ganache is one of the most versatile recipes in baking, used for everything from drip cakes and truffles to macaron fillings and whipped frosting. But getting the texture right depends entirely on the chocolate-to-cream ratio. Our Ganache Calculator does the math for you. Whether you're using white, milk, or dark chocolate, simply select your desired consistency, and we'll tell you exactly how much heavy cream to add.

Understanding Ganache Ratios

  • 1:1 Ratio (Semi-Sweet): Equal parts chocolate and cream. Perfect for glazes, drips, and thick fillings.
  • 2:1 Ratio (Semi-Sweet): Two parts chocolate to one part cream. This makes a firm "fudge-like" ganache perfect for truffles or piping.
  • 3:1 Ratio (White Chocolate): White chocolate contains no cocoa solids, so it needs much less cream to set firm.
  • Whipped Ganache: Allow a 1:1 mixture to cool completely, then whip it like heavy cream for a fluffy frosting.

Frequently Asked Questions

Why did my ganache split?▼

Splitting (when oil separates) happens if the cream is too hot or you stir too vigorously. To fix it, try whisking in a tablespoon of cold heavy cream until it comes back together.

Can I use chocolate chips?▼

We don't recommend it. Chips contain stabilizers to help them hold their shape, which prevents them from melting into a smooth emulsion. Use high-quality baking bars or couverture chocolate for a silky finish.

How do I store ganache?▼

Ganache can be kept at cool room temperature for 2 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Let it come to room temperature before using.

How to Master Ganache Ratios

Chocolate ganache behaves entirely differently depending on the cocoa butter content of the chocolate you use.

1

Identify Your Chocolate

Dark chocolate (60%+ cocoa) requires more liquid. Milk chocolate requires less liquid. White chocolate requires the least amount of liquid to set firmly.

2

Choose Your Application

For a pourable drip, you need a 1:1 ratio (by weight) for dark chocolate. For a firm cake filling or frosting under fondant, use a 2:1 ratio.

3

Weigh Everything

Never use cup measurements for ganache. Because chocolate chips and callets take up different volumes, you must weigh your chocolate and heavy cream in grams.

Ganache Troubleshooting FAQs

Expert answers for split or grainy ganache.