What are the standard ganache ratios?

Ratios are read as chocolate to cream by weight. Glaze/pouring = 1 part chocolate to 2 parts cream (thin, pourable for drips and sauces). Filling/frosting = 1 part chocolate to 1 part cream (spreadable when set). Piping = 2 parts chocolate to 1 part cream (firm enough to hold its shape). Truffles = 2 parts chocolate to 1 part cream (very firm, sets hard enough to roll). These are the dark-chocolate figures; all 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 cocoa butter and milk solids and fewer cocoa solids, so they set firmer and need less cream. As a guide, a 1:1 dark filling ganache becomes roughly 1.5:1 chocolate to cream for milk and 2.5:1 for white to reach the same consistency. This calculator reduces the cream by about a third for milk and roughly 60% for white 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

Total finished ganache you need (chocolate plus cream combined), in grams

Intended UseGlaze pours and drips, filling spreads and sets, piping holds its shape, truffles are firm enough to roll

Chocolate TypeMilk and white have more cocoa butter and fewer cocoa solids, so they need more chocolate (less cream) than dark

How We Calculate This

Ganache is an emulsion of chocolate and cream. The ratio of chocolate to cream determines the consistency: more cream gives a thinner, pourable ganache; more chocolate gives a firmer, scoopable one. This calculator uses the standard chocolate-to-cream ratios by weight — 1:2 for a pouring glaze, 1:1 for a spreadable filling, and 2:1 for piping or truffles — then adjusts for your chosen chocolate type.

Milk and white chocolate contain more cocoa butter and milk solids and fewer cocoa solids than dark chocolate, so they set firmer and need less cream for the same consistency. The calculator reduces the cream by about a third for milk and roughly 60% for white chocolate automatically, moving a 1:1 dark filling towards 1.5:1 for milk and 2.5:1 for white.

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.