Ganache Ratio Calculator

How to make it

1. 1

   Finely chop the chocolate into small, even pieces and place in a heatproof bowl.

2. 2

   Heat the cream until it just starts to simmer — steam, tiny bubbles around the edge, but no rolling boil.

3. 3

   Pour the hot cream over the chocolate. Leave untouched for 2 minutes.

4. 4

   Stir from the centre outwards until completely smooth and glossy.

5. 5

   Let the ganache cool at room temperature until it coats the back of a spoon and falls slowly — about 20–30 minutes. Test on a chilled plate first before committing to your cake.

Tips for best results

• Use good chocolate. Ganache is 2 ingredients — use couverture or baking chocolate, not chocolate chips (they contain stabilisers that resist melting cleanly).
• Weigh both ingredients. Ratios by weight are accurate; by volume they aren't.
• Test your drip. Before pouring over the whole cake, test one drip on a chilled, upside-down bowl. If it runs past halfway, the ganache is too warm — let it cool a bit longer.
• If it splits, add 1 tbsp warm cream and stir vigorously from the centre. Usually brings it back.