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Free ganache calculator for bakers. Set a chocolate : heavy cream ratio by weight, then solve for total batch size, chocolate only, or cream only. Works with common presets (1:1, 2:1, 1:2, 3:2) or custom parts. Pair with our chocolate tempering and recipe scaling tools.
Last updated: April 19, 2026
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1:1 (chocolate : cream by weight)
Chocolate
150 g
Cream
150 g
Total
300 g
Softer ganache—often used for pourable glazes, drips, and whipped ganache after chilling.
Firmer set—common for truffles, thick fillings, and sculptable textures when chilled.
Softer and more fluid—useful when you want a very pourable emulsion (recipe-dependent).
A middle path between 1:1 and 2:1 for fillings and frostings with moderate structure.
Enter any positive chocolate and cream parts to match a chef or book ratio.
Start from a bag of chocolate, a carton of cream, or a target finished weight—whichever you know first.
1:1 ratio, 300 g total ganache → about 150 g chocolate and 150 g cream.
Ratios are interpreted as chocolate : heavy cream by weight. If you know the total batch weight, each ingredient is the total multiplied by its fraction of the ratio parts. If you know only chocolate or only cream, the other ingredient scales proportionally. This matches how pastry kitchens scale ingredient lists for production.
chocolate = total × chocParts ÷ (chocParts + creamParts)
cream = total × creamParts ÷ (chocParts + creamParts)
cream = chocolate × creamParts ÷ chocParts (when chocolate is known)
Resizing pans? Try the cake pans converter.
Get a custom calculatorWith 1:1 and 300 g total, you need about 150 g chocolate and 150 g cream—handy for a single drip or glaze batch.
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