Estimate ganache ratios and find tempering temperature guidance for different types of chocolate. Always test your specific brands first.
Last updated: March 2026
Temperature Reference (Optional)
Ganache is an emulsion of chocolate and cream. The ratio controls texture—more cream makes it softer, more chocolate makes it firmer. The ratios in this calculator are culinary heuristics, not formulas. Dark chocolate is stable due to high cocoa butter content, making it forgiving. Milk and white chocolate contain more milk solids and sugar, so they soften faster—hence the adjustment factors here are educated guesses based on typical behavior.
Real-world variation is ±10–20% depending on brand, room temperature, cream fat %, and how aggressively you mix. Use this calculator to estimate a starting point, but always test with your actual ingredients. Every chocolate brand—even within the same type—behaves differently. Your notes from testing become more valuable than any calculator.
Ganache is an emulsion of chocolate and cream. The ratio determines texture—higher ratios (more chocolate) create firmer ganache for truffles, while lower ratios (more cream) create softer ganache for fillings and glazes. Precision matters because it affects how the ganache sets and coats.
Dark, milk, and white chocolate have different fat compositions. Dark chocolate has stable cocoa butter, while milk and white chocolate contain more milk solids and sugar, making them softer. The calculator adjusts ratios to achieve similar firmness across chocolate types.
Tempering is heating and cooling chocolate to stabilize cocoa butter crystals. The temperatures shown (melt, cool, work) are the three phases: melt to break existing crystals, cool to form stable crystals, then work at the optimal temperature for coating or molding.
Heavy cream (35-40% fat) is ideal for ganache. Lower fat creams may not emulsify properly. Ensure cream is room temperature or slightly warm for best results. Avoid ultra-pasteurized cream if possible, as it can be harder to emulsify.
Store ganache-filled truffles in an airtight container at room temperature (65-75°F) for 1-2 weeks, or in the refrigerator for up to 3 weeks. Ganache can be frozen for up to 2 months. Always bring to room temperature before eating for best flavor.
Dark chocolate contains cocoa solids and cocoa butter with little to no milk. Milk chocolate adds milk powder and sugar, affecting flavor and texture. White chocolate contains cocoa butter and milk but no cocoa solids. Each has different melting points and fat profiles.
Breaking usually results from temperature shock or using cream that's too cold. Graininess can come from not stirring enough, adding cold cream to hot chocolate, or using low-quality chocolate. Stir gently and maintain consistent temperature during the process.
Yes, ganache itself doesn't require tempering—it's the subsequent handling that may. If you're not concerned about a glossy finish, you can skip tempering. However, tempered chocolate gives a professional appearance and better shelf stability.
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