baking guides
Chocolate Ganache Ratios for Glaze, Drip and Filling
Use chocolate ganache ratios by weight as starting points for glaze, drip and filling, then test for chocolate type and room temperature.
Quick answer: Measure ganache by weight. For dark or semisweet chocolate, 1:1 chocolate-to-cream is a useful soft glaze starting point, while about 3:2 gives a versatile ganache that pours warm, spreads cooler and firms when chilled. Thicker fillings use more chocolate. Milk, white and compound products behave differently, so test a small batch.
Use ratios as starting points, not guarantees
| Use | Dark/semisweet starting ratio | Working state |
|---|---|---|
| Soft glaze | 1:1 chocolate : cream | Warm and pourable |
| Versatile drip/spread | 3:2 | Warm pour, cooler spread |
| Firm filling | 2:1 | Cool and set |
Brand, cocoa solids, sugar, milk fat and room temperature change the result. King Arthur's all-purpose bittersweet ratio is expressed as cream-to-chocolate 2:3, equivalent to chocolate-to-cream 3:2.
Make a smooth emulsion
- Chop chocolate evenly and weigh it.
- Heat cream according to the recipe.
- Pour over chocolate and let it sit briefly.
- Stir gently from the centre until glossy.
- Cool to the target consistency before using.
Keep water and steam out of the bowl.
Adjust with temperature first
A warm ganache looks thinner than the same formula after cooling. Before changing the ratio, wait and test it on a cold cake edge. If still too thin or thick, use the chosen recipe's correction method in small measured increments; random additions make the final set unpredictable.
Treat cream ganache as perishable
Use fresh ingredients, clean tools and the storage instruction from the tested recipe. Do not copy the shelf life of a commercial chocolate product onto homemade cream ganache. For a neat drip, chill the finished cake, test one line on the back, then work around it.
Products in this guide
Prices and stock reflect the latest site update; confirm them on the product page and at checkout.
| Product | Pack size | Current price | Unit price | Availability |
|---|---|---|---|---|
| Amul Dark Chocolate Bar 125g | 125g | ৳391 | ৳312.80 / 100g | In stock |
| Lindt Dark Chocolate Bar 100g – 70% Cocoa | 100g | ৳500 | ৳500.00 / 100g | In stock |
| Toren Classic Dark Compound Chocolate 52g | 52g | ৳155 | ৳298.08 / 100g | In stock |
| Toren Classic Milky Compound Chocolate 52g | 52g | ৳109 | ৳209.62 / 100g | In stock |
Frequently asked questions
What is the basic ganache ratio?
For dark or semisweet chocolate, 1:1 by weight is a soft glaze starting point; the right ratio changes with use and chocolate type.
What ratio works for a firmer filling?
About 2:1 chocolate-to-cream is a common starting point for dark chocolate, but test the chosen product and recipe.
Why is my ganache too runny?
It may still be warm, the cake may be warm, or the chocolate-to-cream ratio may be too low for that product.