Ganache Ratio by Use Calculator
Get the right chocolate-to-cream ratio for a glaze, frosting, truffle or whipped ganache — adjusted for dark, milk or white chocolate.
How it works
Cream = chocolate × base ratio × type factor · Base by use: whipped 1.5, glaze 1.0, frosting 0.75, truffle 0.5 · Type factor: dark 1.0, milk 0.7, white 0.6
Ganache firmness is set by the chocolate-to-cream ratio: more cream gives a softer, pourable result and less cream gives a firm one you can roll. A roughly 1:1 ratio (equal weights) makes a classic pourable glaze; 2:1 chocolate to cream sets firm enough for truffles; and a cream-heavy mix whips up light for frosting. Milk and white chocolate carry more sugar and cocoa butter and less cocoa solids, so they set harder — they need noticeably less cream than dark chocolate to reach the same consistency.
Worked example
For a pourable dark-chocolate glaze from 200 g chocolate: base ratio 1.0 × dark factor 1.0 gives 200 g cream — a 1:1 glaze totalling 400 g. Switch to white chocolate and the factor drops to 0.6, so you use only 120 g cream (about 1.67:1) to get a comparably firm set.
Frequently asked questions
What ganache ratio should I use for a drip cake?
A pourable glaze is about 1:1 chocolate to cream for dark chocolate. For controlled drips let it cool until slightly thickened; too warm and it runs straight off the cake.
Why does white chocolate ganache need less cream?
White and milk chocolate contain more cocoa butter and sugar and no cocoa solids, so they firm up more per gram. Using the same cream as dark chocolate would leave them too loose to set.
Can I whip ganache into frosting?
Yes — make a cream-heavier ganache (the "whipped" or "frosting" options), let it cool to room temperature until thick, then whip it until light and spreadable. Do not over-whip or it can turn grainy.
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This calculator is for educational purposes. Double-check important results before acting on them.