🍫 Chocolate Calculator
Find how much cream to combine with your chocolate to get the right consistency for a glaze, filling, or truffle ganache.
How ganache ratios work
Ganache is simply chocolate melted together with warm cream, and its texture — pourable glaze, spreadable filling, or firm truffle center — depends almost entirely on the ratio of chocolate to cream by weight.
Because dark, milk, and white chocolate contain different amounts of cocoa solids, sugar, and fat, they need different ratios to reach the same texture: milk and white chocolate already contain more fat and sugar, so they need proportionally less cream than dark chocolate to set up the same way. This calculator uses the standard ratios used in professional pastry references for each chocolate type and use case.
- Dark chocolate: roughly 1:1 for a glaze, up to 2.5:1 for firm truffles.
- Milk and white chocolate: higher chocolate-to-cream ratios (3:1 to 5.5:1) since they’re softer and sweeter to begin with.
These are standard starting ratios for home and professional baking — chocolate brands vary slightly in fat content, so you can adjust cream slightly if your ganache turns out too soft or too firm.