Soft Ganache / Hard Ganache

Ganache is an emulsion of chocolate and cream used for fillings, glazes, sauces, truffles and other pastry preparations. Its final texture depends on the ratio of chocolate to cream, the type and cocoa percentage of chocolate, the temperature of the ingredients and any added butter, glucose or other ingredients. Ratios are starting points, not universal formulas.

Typical dark-chocolate ratios

• Soft ganache: a higher proportion of cream, such as 1 part chocolate to 2 parts cream by weight, can produce a pourable sauce or glaze.
• Medium ganache: around equal weights of chocolate and cream is a common starting point for fillings and some whipped ganaches.
• Firm ganache: around 2 parts chocolate to 1 part cream can produce a firm mixture suitable for some truffles.

Milk and white chocolate contain different amounts of cocoa solids and fat, so they usually require different ratios from dark chocolate. Always test the formula with the specific chocolate and intended application.

Chef’s tip: emulsify carefully to create a smooth, glossy ganache; avoid overheating or incorporating excessive air.