Tool
Ganache ratio calculator
Tell it what you are making, what chocolate you are using and how much you need. It gives you the weights, the method order and a realistic shelf life.
Rolled truffle centres · Dark (60 to 70%) · 2.00 : 1 chocolate to cream
- Chop 400 g of chocolate finely, or weigh out callets.
- Bring 200 g of cream just to a bare simmer. Do not boil.
- Pour over the chocolate and leave it undisturbed for two minutes.
- Stir from the centre outward in small circles until a glossy core forms, then widen.
- Blend with an immersion blender held below the surface for 30 seconds.
- Spread in a shallow tray and chill until firm but not hard, about 2 hours.
Keeps: 3 to 7 days refrigerated uncoated, 2 to 4 weeks once fully enrobed. If it splits, add warm cream a splash at a time and blend. Adding more chocolate makes a broken emulsion worse, not better.
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See the chocolate fountainsReading the numbers
Ganache is an emulsion of fat in water, and the ratio is really a fat balance. Milk and white chocolate carry more sugar and milk solids and less cocoa mass, so they need more chocolate per gram of cream to reach the same firmness. Butter softens the set at fridge temperature; glucose binds water, which is what lets a shop ganache keep for weeks rather than days.
The reasoning, the fixes for a broken emulsion and how to take a ganache through to a finished truffle are in our guide to ganache ratios and truffles.