Chocolate Ganache Calculator
Ganache is just chocolate and cream — but the ratio decides everything. Pick your chocolate and what you're making, and get the exact weights.
Ratio guide (chocolate : cream, by weight)
| Use | Dark | Milk | White |
|---|---|---|---|
| Glaze / drip | 1 : 1.5 | 1 : 1 | 2 : 1 |
| Frosting / filling | 1 : 1 | 1.5 : 1 | 2.5 : 1 |
| Truffles / firm | 2 : 1 | 2.5 : 1 | 3 : 1 |
How it works
The calculator applies the ratio above to whatever you have on hand — enter the chocolate and it works out the cream, or the other way round. Weigh both for reliable results; cups of chopped chocolate vary wildly. For a whippable frosting, make the "frosting" ratio, chill until firm, then whip until fluffy.
FAQ
Can I make ganache with milk instead of cream?
Cream is far more reliable — its fat is what makes ganache smooth and stable. Milk gives a thinner, more fragile result that can split.
My ganache split / went grainy — why?
Usually overheating or stirring too soon. Let the hot cream sit on the chocolate a minute, then stir gently from the middle. A splash of warm cream and steady stirring can rescue a split batch.
How long until it sets?
At room temperature, 1–4 hours depending on the ratio; the fridge is faster. Firmer (more chocolate) ratios set harder and quicker.