Easily calculate the correct chocolate to cream ratios for any type of ganache. Create the perfect consistency for drips, fillings, or frosting.
200
gRatio: 1:1
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| Component / Ingredient | Details / Calculation |
|---|---|
Chocolate Type | Semi-Sweet Chocolate |
Ganache Target | Glaze / Drip |
Chocolate Weight | 200 g |
Heavy Cream Needed | 200 g |
Mixing Ratio | 1:1 |
Chocolate ganache is one of the most versatile recipes in baking, used for everything from drip cakes and truffles to macaron fillings and whipped frosting. But getting the texture right depends entirely on the chocolate-to-cream ratio. Our Ganache Calculator does the math for you. Whether you're using white, milk, or dark chocolate, simply select your desired consistency, and we'll tell you exactly how much heavy cream to add.
Splitting happens if the cream is too hot or you stir too vigorously. Try whisking in a tablespoon of cold heavy cream.
Chocolate ganache behaves entirely differently depending on the cocoa butter content of the chocolate you use.
Dark chocolate (60%+ cocoa) requires more liquid. Milk chocolate requires less liquid. White chocolate requires the least amount of liquid to set firmly.
For a pourable drip, you need a 1:1 ratio (by weight) for dark chocolate. For a firm cake filling or frosting under fondant, use a 2:1 ratio.
Never use cup measurements for ganache. Because chocolate chips and callets take up different volumes, you must weigh your chocolate and heavy cream in grams.
Expert answers for split or grainy ganache.