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Ganache Calculator — Chocolate to Cream Ratio by Type

Calculate chocolate-to-cream ratio for glazes, fillings, frostings, and truffles

Chocolate

150g

Cream

150g

Ratio

1:1

Ganache Recipe

Chocolate
150g
Heavy Cream
150g
Butter (optional)
9g
Total
300g

Chocolate vs Cream

Chocolate150g
Cream150g

Ratio Guide

Pourable (glaze)1:2 (choco:cream)
Soft (filling/frosting)1:1 (choco:cream)
Firm (truffles)2:1 (choco:cream)

Example Calculations

1300g Soft Ganache (Dark Chocolate)

Inputs

TypeSoft (filling)
ChocolateDark
Total300g

Result

Chocolate150g
Cream150g
Butter (optional)9g

Soft ganache = 1:1 ratio. Total = 300g. Chocolate = 300/(1+1) = 150g. Cream = 150g. Butter = 300 × 3% = 9g.

2300g Firm Truffle Ganache (Milk Chocolate)

Inputs

TypeFirm (truffles)
ChocolateMilk
Total300g

Result

Chocolate194g
Cream97g
Truffles~20

Firm = 2:1 base. Milk chocolate cream adjust = 0.75. Adjusted cream ratio = 1 × 0.75 = 0.75. Parts = 2 + 0.75 = 2.75. Chocolate = 300 × (2/2.75) = 218g. Cream = 300 × (0.75/2.75) = 82g.

Frequently Asked Questions

Q

What is the ganache ratio?

The chocolate-to-cream ratio depends on the desired consistency. Pourable glaze uses 1:2 (chocolate:cream), soft filling/frosting uses 1:1, and firm truffle ganache uses 2:1. These ratios are for dark chocolate—milk and white chocolate need less cream.

  • Pourable (glaze): 1:2 chocolate to cream
  • Soft (filling/frosting): 1:1 ratio
  • Firm (truffles): 2:1 chocolate to cream
  • Milk chocolate: reduce cream by 25%
  • White chocolate: reduce cream by 40%
TypeChocolateCreamUse
Pourable1 part2 partsGlaze, drips
Soft1 part1 partFilling, frosting
Firm2 parts1 partTruffles, centers
Q

Why adjust ratios for milk and white chocolate?

Milk and white chocolate contain more sugar and milk solids than dark chocolate, which makes them softer at the same ratio. Reduce cream by 25% for milk chocolate and 40% for white chocolate to achieve the same consistency as dark chocolate ganache.

  • Dark chocolate (60–70%): standard ratio
  • Milk chocolate (30–40%): 25% less cream
  • White chocolate: 40% less cream
  • More cocoa butter = softer ganache at same ratio
  • Higher sugar content also affects firmness
Q

How do I make ganache?

Heat cream just to a simmer (small bubbles at edges), pour over finely chopped chocolate, let sit 1–2 minutes, then stir from the center outward until smooth. Do not boil the cream or stir too vigorously, which creates air bubbles.

  • Chop chocolate finely for even melting
  • Heat cream to just simmering (not boiling)
  • Pour hot cream over chocolate, wait 1–2 minutes
  • Stir from center outward in small circles
  • Add butter at the end for extra shine (optional)
Q

How much ganache do I need for a cake?

For a standard 8-inch two-layer cake: about 300g ganache for a thin glaze, 450g for filling and a thin coat, or 600g for filling plus a thick frosting layer. Truffle ganache yields about 20 truffles per 300g batch.

  • Thin glaze (8-inch cake): 300g ganache
  • Fill + thin coat: 450g ganache
  • Fill + thick frosting: 600g ganache
  • Per truffle: about 15g firm ganache
  • 300g firm ganache = ~20 truffles

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Last Updated: Mar 19, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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