What are the standard ganache ratios?

The four main ratios are: Glaze/pouring = 3 parts cream to 1 part chocolate (thin, pourable). Filling/frosting = 2 parts cream to 1 part chocolate (spreadable when set). Piping = 1 part cream to 1 part chocolate (firm enough to pipe). Truffles = 1 part cream to 2 parts chocolate (very firm, can be rolled). All ratios are by weight using double cream and good-quality chocolate.

Do I need to adjust the ratio for milk or white chocolate?

Yes. Milk and white chocolate contain more sugar and cocoa butter, which means they have less cocoa solids to absorb the cream. Use about 15% less cream for milk chocolate and 25% less for white chocolate compared to the dark chocolate ratios. This calculator makes these adjustments automatically based on your chocolate type selection.

Why did my ganache split?

Ganache splits when the emulsion breaks, usually because the cream was too hot or the chocolate was not mixed gradually enough. To fix it, add a tablespoon of warm milk and whisk vigorously, or blend with a stick blender. To prevent splitting: heat cream to just below boiling, pour over chopped chocolate, let it sit for 2 minutes, then stir gently from the centre outwards in small circles.

What chocolate should I use for ganache?

Use good-quality eating chocolate or couverture with at least 50-70% cocoa solids for dark ganache. Avoid cooking chocolate which has less cocoa butter and will not emulsify as well. The quality of the chocolate determines the flavour, so use the best you can afford. Callebaut, Valrhona, and Green and Blacks all work well.

How long does ganache take to set?

At room temperature, a thin glaze sets in 1-2 hours. A filling consistency ganache firms up in 2-4 hours. Truffle ganache needs at least 4-6 hours or overnight in the fridge. To speed things up, refrigerate but check regularly — once it reaches the right consistency, remove it. Over-chilled ganache becomes too hard and may crack when cut.

BakeCalcs

Ganache Ratio Calculator

Calculate chocolate and cream quantities for ganache based on use: glaze, filling, or truffle.

Total Ganache Weight

Intended Use

Chocolate Type

How We Calculate This

Ganache is an emulsion of cream and chocolate. The ratio of cream to chocolate determines the consistency: more cream gives a thinner, pourable ganache; more chocolate gives a firmer, scoopable one. This calculator uses the four standard ratios and adjusts based on your chosen chocolate type.

Milk and white chocolate contain more sugar and cocoa butter than dark chocolate, so they need less cream to achieve the same consistency. The calculator reduces cream by 15% for milk and 25% for white chocolate automatically.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.