Welcome to the Cake Decorators Q&A

Please can someone help me, I cant find the answer anywhere. When making milk choc ganache is it the amount of cocoa solids (%) or milk solids that determines the amount of cream I use? I noramally use 3:1 with white choc and 2:1 with dark choc
Below are some egs of what I have to help explain what i mean
Bar1 – 51% coco solids and 18% milk solids
Bar2 – 30% cocoa solids and 26% milk solids
Bar3 – 30% cocoa solids and 18% milk solids
1 and 3 have same milk solids but diff cocoa solids so would they set the same or would bar1 need less cream? 2 and 3 have same cocoa solids but diff milk solids so would bar 2 need less cream due to more milk solids?
Hope im making sense and someone can help please

Hi lillyc

Don’t worry too much about the milk solid part, all bars of chocolate contain a certain amount of milk solids. The thing to look for is the cocoa solids. For milk chocolate try to aim for about 42% cocoa solids. If you can’t find it use 3:1 ratio, the same as you would for white chocolate or use half milk and half dark, which should give you a good set. Bars of chocolate contain all sorts of other ingredients, it’s not the same as couverture which doesn’t contain additives.
If you’re not sure what quantites to use take a peek at my ganache quantites chart here:

How to Ganache Cakes Without Gnashing Your Teeth!

Hope it helps.

Thank you so much for replying. I was unsure if the diff amount of cream for the dark and white choc was due to the lesser coco in the white or the fact that there is milk solids present so its obviously the cocoa then. Brill thank you. When mixing milk and dark can I simply add the cream to a mixture of the choc or do I make them separately and then mix once they are set to a spreadable consistency? Thanks so much again for taking the time to reply

Just add the cream as if you were making milk chocolate ganache and mix gently from the inside out. If you are able to, try and break the dark chocolate up a lot smaller than the milk so they will melt at the same time. If you find tiny lumps in the ganache, warm it up in the microwave on low setting for five seconds or less and gently mix. Don’t over warm it because the heat in the ganache will melt the chocolate eventually. Just keep an eye on the lumps and only heat if they are not melting. Mixing gently is crucial to keep the ganache from burning. Another way to keep the cream warm is to wrap a warm towel around the bowl so the mixture maintains heat while the chocolate is melting. If you find it easier you can of- course mix separtely and incorporate them together gently. If you’re unsure of anything just post again. x

Thank you so much again, You have actually answered a few questions here that i have had for a long time and could never find the answer to so i am very greatful. I will give it a go this evening. Many thanks

Hi lillyc

Hope all went well with your ganaching. For a little more information you may also be interested in my blog on extending the life of ganache here:

The Shelf Life of Ganache – By madeitwithlove

If you need more help or information please post again.

Wow what a great read. I love the science behind things and loving knowing why certain things happen. Unfortunately I didnt get to make my ganache this evening so will have to do it tomorrow for sure. Can I just double check something you said previously though. “For milk chocolate try to aim for about 42% cocoa solids. If you can’t find it use 3:1 ratio, the same as you would for white chocolate” does this mean that if it is 42% or more then a 2:1 ratio should be fine as with dark choc? And then anything umder 42% would be 3:1? Thanks a million 🙂

Hi lillyc

I’m so sorry for this late reply to your latest question. Generally for milk chocolate I use 3:1 ratio, this is personal choice. However if you can get 42% – 50% most people find 2.5:1 ratio works well. Anything above 50% and over is going into the dark chocolate range which uses 2:1 ratio. It really does depend on the brand of chocolate you are using. I hope this makes the percentages a little clearer.