Chocolate Ganache Ratio Calculator

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 higher cream-to-chocolate 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.