Ganache Ratio Calculator
Find the perfect chocolate-to-cream ratio for any ganache use β from silky drips and sharp coverings to luscious fillings and hand-rolled truffles. Select your chocolate type and intended use, and we'll do the maths.
Your Ganache Settings
Your Ganache Result
Ratio: β
Chocolate Type
β
Intended Use
β
Recommended Ratio
β
Chocolate Amount
β
Cream Amount
β
Cream Type Note
β
Temperature Note
β
β
Coverage & Use Guide
Filling Between Layers
Use a medium-set ganache. Allow to cool and thicken slightly before spreading so it holds between tiers without oozing.
Final Coat Under Fondant
A firmer ganache creates a sharp, smooth surface for fondant. Allow to fully set in the fridge before covering with fondant.
Whipped Ganache for Piping
Let your ganache cool to room temperature, then whip with a mixer. It will lighten in colour and become fluffy and pipe-able.
Drip Consistency
A soft, warm ganache is ideal for drips. The key is temperature β too cold and it won't flow; too warm and it will run all the way down.
Frosting the Outside
Use a medium-set ganache applied in two passes β a crumb coat first, then a final smooth layer once the crumb coat is set.
Truffle Consistency
A firm ganache (high chocolate ratio) is needed. Chill, then scoop and roll. Add glucose or invert sugar for a creamier mouthfeel.
Troubleshooting
Soft
Ganache too soft or runny?
Melt a small additional amount of chocolate and stir it in gently. Allow to set again at room temperature before refrigerating.
Melt a small additional amount of chocolate and stir it in gently. Allow to set again at room temperature before refrigerating.
Firm
Ganache too firm or grainy?
Gently warm a small splash of cream, add it a little at a time, and stir slowly until you reach the desired consistency.
Gently warm a small splash of cream, add it a little at a time, and stir slowly until you reach the desired consistency.
Split
Ganache has split or looks greasy?
Gently warm the mixture (do not boil) and re-emulsify with an immersion blender or by stirring from the centre outward. A teaspoon of warm cream can also help.
Gently warm the mixture (do not boil) and re-emulsify with an immersion blender or by stirring from the centre outward. A teaspoon of warm cream can also help.
Drip
Drip running too far or not moving?
Temperature is everything for drips. Warm the ganache slightly if it's too thick, or let it cool a little if drips are running all the way to the base board.
Temperature is everything for drips. Warm the ganache slightly if it's too thick, or let it cool a little if drips are running all the way to the base board.