Ganache Ratio Calculator
Find the cream needed for chocolate ganache.
Pouring 1, whipped 1.5, firm 0.5
Results update as you type.
How it works
Chocolate ganache is simply chocolate and cream, but the ratio between them determines whether it pours, whips, or sets firm, and this calculator finds the cream needed for your chosen ratio. You enter the chocolate weight and the cream-to-chocolate ratio, and it returns the cream needed and the total ganache weight. The ratio is by weight and is the heart of ganache-making: a 1-to-1 ratio (equal cream and chocolate) gives a classic pourable glaze that sets to a soft, sliceable consistency; a higher ratio like 1.5-to-1, with more cream, stays soft and can be whipped into a light frosting; and a lower ratio like 2-to-1 chocolate to cream (a 0.5 cream ratio) makes a firm ganache ideal for rolling truffles or filling. Dark, milk, and white chocolate behave slightly differently because of their varying cocoa butter and solids, so white and milk chocolate, being softer, often need a bit less cream than dark for the same firmness. To make ganache, heat the cream, pour it over the chopped chocolate, let it sit, then stir until smooth. This calculator lets you scale to any amount of chocolate while keeping your desired texture. Enter the chocolate weight and ratio to find the cream.
Cream = chocolate weight × cream ratio
Ganache is defined by the ratio of cream to chocolate by weight. Multiplying the chocolate weight by the chosen ratio gives the cream needed. A higher ratio (more cream) makes a softer, pourable ganache; a lower ratio (less cream) makes a firm ganache for truffles and fillings.
Source:Pastry ratios
We review all our tools from time to time to ensure accuracy.
Worked example
How to use this calculator
- 1
Enter your values
Enter chocolate weight.
- 2
Adjust the options
Adjust cream ratio (cream : chocolate) if they apply — sensible defaults are already set.
- 3
Read your result
Cream needed updates instantly as you type — no button to press.
Frequently asked questions
What is the ratio for chocolate ganache?
Ganache ratios are given as cream to chocolate by weight. A 1-to-1 ratio makes a pourable glaze, a higher ratio like 1.5-to-1 stays soft and whippable, and a lower ratio like 2-to-1 chocolate to cream makes a firm ganache for truffles. Choose the ratio for the texture you want and the calculator gives the cream needed.
How do I make ganache firmer or softer?
Adjust the cream ratio. Less cream relative to chocolate makes a firmer ganache that sets hard, ideal for truffle centers and fillings. More cream makes a softer, pourable or whippable ganache. Simply lower the ratio for firmness or raise it for softness, and the calculator recalculates the cream for your chosen consistency.
Does the type of chocolate matter?
Yes. Dark chocolate has more cocoa solids and sets firmer, while milk and white chocolate are softer due to more cocoa butter and sugar. For the same firmness, white and milk chocolate usually need a bit less cream than dark. Start with the standard ratio and adjust slightly for the chocolate type if your ganache is too soft or stiff.
How do you make ganache?
Chop the chocolate and place it in a bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate and let it sit for a minute or two to melt. Stir gently from the center outward until smooth and glossy. Use it warm for pouring, or let it cool and firm up for whipping or rolling.
Can I scale a ganache recipe up or down?
Yes, easily. Because ganache is defined by a ratio, you can make any amount by keeping the cream-to-chocolate proportion constant. Just enter the chocolate weight you want to use and your ratio, and the calculator gives the matching cream. This makes it simple to prepare exactly as much ganache as your cake, truffles, or filling requires.