Aleksandr nenoglyadov
Chocolate Ganache Ratios
A simple place where you can find commonly used chocolate to cream ratios. Please don't forget to bookmark it.
Chocolate to Cream Ganache Ratios
The following ratios were carefully calculated during many years of working with ganaches and using them in a real business. They are best applicable for bonbons and macarons ganaches. Adjust the chocolate amount slightly to a higher value if you need a harder ganache.
- Dark chocolate: 1.2120g - Dark Chocolate, 100g - Cream
- Milk chocolate: 1.8180g - Milk Chocolate, 100g - Cream
- White chocolate: 2.2220g - White Chocolate, 100g - Cream
For those, who wants to know a bit more
Let's talk about chocolate ganache ratio
Chocolate to cream ratio is not only about how good it melts in your mouth, but also how comfortable to work with such a texture
I would like to add a bit more story to it. As you might know chocolate to cream ratio has crucial role in ganache system. The most significant one is texture for sure. And when we're saying texture, it's not only about how good it melts in your mouth, but also how comfortable to work with such a texture when you pipe chocolate shell. If it's too hard, you should warm it more, but you cannot exceed 30-31C as you will be about to melt your chocolate shell. So you can be find yourself in a trap: it's too hard to pipe, but you cannot warm it more.
Another common issue, you might encounter with wrong chocolate to liquid ratio, is broken ganache. To create smooth ganache texture, you need a balance between liquids (cream) and fats (chocolate). You might know that chocolate contains decent about of fats, i.e. cocoa butter. And as any water-in-fat emulsions the balance is everything. There are more factors on ganache separation, but one of the most obvious is wrong chocolate to cream ratio. You can find the full article about other reasons here: https://theconfit.com/blog/why-does-ganache-split
As you might see, the chocolate ganache ratio is a basic knowledge you would like to obtain sooner rather than later to avoid ruining your creations. But you may ask me:
As you might see, the chocolate ganache ratio is a basic knowledge you would like to obtain sooner rather than later to avoid ruining your creations. But you may ask me:
Wrong chocolate to cream ratio
This ganache is definitely broken
Katie:
Hi Chef, but how to calculate chocolate to liquid ratio correctly if I have more than just chocolate and cream, i.e. some liquid flavourings?
ME:
Well, that's where some complications begin. You should take into account all the fats and water content in your ganache solution in order to calculate ratio correctly.
Katie:
Can you provide some examples?
ME:
Look, as you might know cream is always counted as a liquid in ganache formulation. But Fruit purées or juices may also be used as liquid flavourings, so you should add them to "liquid" part as well. You might want to add more chocolate if you have decent amount of liquefier.
This improvised chat shows you some important hint: chocolate to cream ratio is not just about chocolate and cream. Consider everything what might contribute fat and water content!
Another approach of creating balanced ganache is using software. Yeah, you heard me right, and, to be honest, I don't know anything like the one I created recently which uses latest AI technology to verify your ganache and calculate all the chocolate ganache ratios for you. It will consider every single ingredient in your recipe and take into account their nutrition. Of course, you still have to have basic knowledge, it doesn't create recipe for you, but it simplifies process by a lot. Well, you might want to try it yourself (it's free, really). Just visit https://app.theconfit.com and create you first recipe. I also recorded a video explaining how I use it to balance my ganaches:
Another approach of creating balanced ganache is using software. Yeah, you heard me right, and, to be honest, I don't know anything like the one I created recently which uses latest AI technology to verify your ganache and calculate all the chocolate ganache ratios for you. It will consider every single ingredient in your recipe and take into account their nutrition. Of course, you still have to have basic knowledge, it doesn't create recipe for you, but it simplifies process by a lot. Well, you might want to try it yourself (it's free, really). Just visit https://app.theconfit.com and create you first recipe. I also recorded a video explaining how I use it to balance my ganaches:
Overall there are a lot of more to say about this topic and I'm happy to share my knowledge with you. You can subscribe to my newsletter to be notified about new posts about ganaches and everything about confectionery. Good luck!
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