Mastering Chocolate Ganache Ratios
The secret to consistent ganache is ignoring volume and using a scale. When you understand the weight of your fat-to-liquid ratio, you can control the set of the ganache every time.
Use a scale, not a measuring cup.
Different chocolates have varying densities. Weighing your ingredients prevents the mixture from breaking or failing to set.
- Digital kitchen scale
- Heat-proof bowl
- Small saucepan
- Silicone spatula
What goes in.
- 200gDark chocolate (60-70% cocoa), finely chopped
- 100g to 200gHeavy cream (36% fat or higher)
The center-out swirl
Once the hot cream hits the chocolate, wait one minute. Then, use a spatula to stir in tight, small circles starting from the center of the bowl until the mixture transforms from separated clumps into a glossy, unified mass.
The method.
Prepare the chocolate
Use a serrated knife to chop the chocolate into uniform, small pieces. Place them in a heat-proof glass or stainless steel bowl.
Heat the cream
Bring the cream to a bare simmer in a small saucepan over medium heat. Look for small bubbles forming around the edges; do not let it reach a rolling boil.
Incorporate
Pour the cream over the chocolate. Let it sit undisturbed for 60 seconds to melt the core of the chocolate.
Emulsify
Stir gently from the center outward. If the chocolate looks oily or separated, keep stirring slowly; the fats will eventually bind with the liquid.
Other turns to take.
Milk Chocolate
Reduce cream by 20% compared to dark chocolate ratios, as milk chocolate has higher milk solids and fat content.
White Chocolate
Use a 3:1 ratio (white chocolate to cream) as it contains significant cocoa butter and sets softer than dark chocolate.
When it doesn't go to plan.
Always use chocolate chopped to the size of chocolate chips to ensure even melting.
If the ganache breaks or looks greasy, add a tablespoon of room-temperature cream and stir vigorously to pull it back together.
Let the ganache sit at room temperature to reach your desired consistency before using.
The ones that keep coming up.
Can I use butter?
Adding a knob of room-temperature butter at the end adds a professional shine to the finished ganache.
Why did my ganache turn grainy?
You likely overheated the cream or the chocolate. Keep the heat low and rely on the residual heat of the cream to do the work.
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