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Chocolate Ganache Ratio Calculator

Get the exact chocolate and cream for your ganache.

Result

333 g
167 g

How it is calculated

You give the total ganache weight in grams and the ratio as two numbers, chocolate and cream. The tool adds the two parts and splits the total in proportion: chocolate = total × C / (C + R) and cream = total × R / (C + R), where C and R are the chocolate and cream parts. Results are rounded to whole grams, so the two figures can differ from the total by a gram. All three inputs must be above zero. Only the proportion matters, so 2:1 and 4:2 give the same answer. The ratio is by weight, not volume.

Worked example

You want 500 g of firm truffle ganache at 2:1 chocolate to cream. Parts: 2 + 1 = 3. Chocolate: 500 × 2 / 3 = 333.3, shown as 333 g. Cream: 500 × 1 / 3 = 166.7, shown as 167 g. Weigh both on a scale and the batch comes to the 500 g target.

Try this example →

Common mistakes

  • Entering the ratio the wrong way round: 1:2 gives twice as much cream as chocolate, a soft whipping ganache, not a firm one.
  • Using the total as the weight of chocolate alone. The total is chocolate plus cream together.
  • Measuring cream in millilitres or cups against a gram result; the result is weight, so weigh the cream too.
  • Applying the same ratio to every chocolate. White and milk chocolate contain more fat and sugar than dark, so recipes often use less cream for them; the tool does not adjust for type.
  • Expecting the two rounded figures to add up exactly to the total when the split is uneven.

About this calculator

This calculator splits a target total weight into chocolate and cream using a chosen ratio by weight — roughly 2:1 (chocolate to cream) for a firm truffle filling that holds its shape, 1:1 for a pourable glaze or drip, and 1:2 or creamier (still chocolate to cream) for a soft ganache meant to be whipped into frosting. Because these are weight ratios, not volume, using a kitchen scale rather than measuring cups keeps the texture consistent batch after batch.

Pastry chefs rely on these ratios to hit a specific consistency every time — firm enough to roll into truffles, thin enough to pour over a cake, or airy enough to pipe as frosting — without having to guess or eyeball proportions when scaling a recipe up or down.

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