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Calcimator

Ganache Ratio

Calculate the ideal chocolate-to-cream ratio for truffles, glazes, fillings, and soft ganache. Adjust for chocolate type and get precise gram measurements.

Inputs

oz

Results

Chocolate

333 g

≈ 3 sticks of butter

Heavy Cream

167 g

Effective Ratio (Choc:Cream)2:1
Butter (optional, for shine)25 g
Liqueur (optional)15 mL
Approx. Truffle Yield33 pcs
Glaze Servings17
Total Weight500 g
How to Use This Calculator
  1. Enter the total ganache weight needed in grams.
  2. Select the intended use (truffle filling, glaze, whipped ganache) and chocolate type factor.
  3. The calculator shows chocolate weight, heavy cream weight, effective ratio, optional butter and liqueur amounts, truffle yield, and glaze servings.
  4. Heat cream to just below simmering, pour over chopped chocolate, and emulsify with a spatula or immersion blender.

How the result changes with Total Ganache Weight

Total Ganache WeightChocolateHeavy Cream
5,0093,339 g1,670 g
17,50711,671 g5,836 g
32,50421,669 g10,835 g
45,00130,001 g15,000 g

What each input means

Total Ganache Weight
Total desired ganache weight in grams. The calculator splits this into chocolate and cream portions based on your chosen ratio.
Ganache Use
1 = Truffles (2:1 firm), 2 = Glaze/pouring (1:1), 3 = Firm filling (3:1), 4 = Soft ganache (1:1.5). Ratio is chocolate:cream.
Chocolate Type Factor
Adjusts ratio for chocolate cocoa butter content. 1.0 = standard dark, 0.8 = milk (less cocoa butter), 0.7 = white. Higher values = more chocolate relative to cream.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    Total Ganache Weight = 500, Ganache Use = 1, Chocolate Type Factor = 1 = 3 input(s) provided
  2. Calculate Chocolate
    Chocolate
    333 = 333
  3. Calculate Heavy Cream
    Heavy Cream
    167 = 167
  4. Calculate Effective Ratio
    Effective Ratio
    2 = 2
  5. Calculate Butter
    Butter
    25 = 25

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