Butter Ganache Ratios

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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The basic ratio for butter ganache is two parts chocolate to one part liquefier by weight: a basic dark chocolate butter ganache uses twice as much chocolate as butter and liquid flavoring combined. This ratio is not nearly as critical as it is with cream ganache. Butter ganache has a lower water content than cream ganache, so rapid spoilage due to excessive moisture is seldom a concern. The water in butter ganache is the dispersed phase of the emulsion, and because the moisture content is relatively low, there is less likelihood that the emulsion will separate. Also, due to its high fat content, it is unlikely that butter ganache will become too soft to handle. For all of these reasons, the ratios for butter ganache are far more flexible than those for cream ganache. The higher the percentage of butter used, the softer and lighter the finished center will be. Common formulations range from as little as 1:1 for a soft center, to as high as 2:1 for a firm dark chocolate center. No set amount of liquid flavoring must be used; the amount depends on the flavoring selected and the desired results. In general, it is acceptable to use as much liquid favoring as butter without creating a high probability that the emulsion will separate.