Ganache Ratio Calculator
Calculate the perfect chocolate to cream ratio for any ganache use
Ganache Recipe
Ratio: 2:1Chocolate
200g
7.1 oz
Heavy Cream
100g
0.42 cups
Total Yield
300g
1.3 cups
Instructions
- Finely chop the chocolate and place in a heatproof bowl
- Heat cream until just simmering (do not boil)
- Pour hot cream over chocolate and let sit 1 minute
- Stir gently from center outward until smooth
Ganache Tips
- Use high-quality chocolate for best results
- Never let cream boil - it can cause separation
- If ganache breaks, add a tablespoon of cold cream and whisk vigorously
- For flavoring, infuse cream with spices before straining onto chocolate
- Ganache thickens as it cools - be patient
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Editorial Note
MyCalcBuddy Editorial Team
This page is maintained as an educational calculator reference.
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Formula Source: Standard Mathematical References
by Various
🔄Last reviewed: May 2026
✓Formula checks are based on standard references and internal QA review.