What is water activity (aw) in ganache?

Water activity (aw) measures the amount of free, unbound water in a ganache available to support microbial growth. A lower aw means a longer shelf life. For praline fillings, target aw below 0.85. At room temperature storage, aim for aw below 0.75.

What chocolate-to-cream ratio should I use for pralines?

For praline fillings (bonbons), a 2:1 ratio (333 g chocolate to 167 g cream) is the standard starting point for dark chocolate. This gives a shelf life of 10–14 days refrigerated and a smooth, pipeable texture. Higher ratios (2.5:1 or 3:1) extend shelf life and produce firmer ganache suitable for cutting.

Why did my ganache split?

Ganache splits when the emulsion breaks, usually due to cream that is too hot (above 90°C), too much fat relative to liquid, or insufficient emulsification technique. To fix a split ganache, add a small amount of warm cream (35°C) and blend with an immersion blender from the centre outward.

How long does ganache last?

Shelf life depends directly on the chocolate-to-cream ratio and water activity. A 1:1 ganache lasts 3–5 days refrigerated. A 2:1 ganache lasts 10–14 days. A 3:1 ganache can last 3–4 weeks refrigerated. Adding invert sugar or glucose extends shelf life by reducing free water.

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78 Ganache Recipes

30 Ingredients

3 Flavour Layers

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dark chocolate raspberry passion fruit mango caramel

The Process

How It Works

Three inputs, one complete formula analysis.

Select Your Chocolate Base

Choose dark (70%), milk (38%), or white (28%). Each type carries a different fat content, sweetness baseline, and water activity starting point.

Build Your Ratio

Adjust cream %, butter %, and sugar % with the live sliders. Toggle invert sugar on or off. Every change updates the analysis instantly.

Get Your Formula Analysis

Read your water activity (a_w), hardness score (1–10), and estimated shelf life. Add a house-made flavour to complete the three-layer profile.

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Chocolate Base

Dark 70%

Milk 38%

White 28%

Cream % 35%

Butter % 8%

Sugar % 10%

Invert Sugar

House-Made Flavour (Layer 3)

Formula Analysis

Water Activity (a_w)

0.37 Safe

Safe < 0.80 · Warning 0.80–0.85 · Unsafe > 0.85

Hardness Score

6.5 / 10

Estimated Shelf Life

21 days

Flavour Layers

Base Dark Chocolate

Complement Balanced / Round

Surprise — add a flavour note

Live Preview

Your Custom Recipe

Updates live as you adjust the calculator sliders above.

Dark 70%

Dark Chocolate Ganache

Yield: 500 g

Ingredients

350 g dark chocolate (70%)
123 g heavy cream (33% fat)
28 g unsalted butter, softened
35 g glucose / sugar

Water Activity

0.76 Safe

Shelf Life 21 days

Per 100 g · Live Estimate

Calories
per 100 g 484

% Daily Value*

Total Fat 39g50%

Saturated Fat 23g115%

Trans Fat 0g

Total Carbohydrate 30g11%

Total Sugars 20g

Protein 6g

Water Activity (aW)0.76

Shelf Life21 days

Best stored at15–17°C

Allergens

🥛

Lactose

🌾

Gluten

🥜

Nuts

From The Database

Featured Recipes

Six praline base formulas with pre-calculated metrics.

Dark 70%

Classic Dark Ganache

Water Activity

0.76 Safe

Hardness

8.0

Shelf Life 10 days

Flavour Layers

Base — Dark 70%

Complement — Cream / Rich

Surprise — Glucose / Smooth

Ingredients

200 g dark chocolate (70% cocoa)
100 g heavy cream (33% fat)
20 g unsalted butter, softened
20 g glucose syrup

Method

Finely chop the chocolate. Place in a clean, dry heatproof bowl.
Combine cream and glucose in a small saucepan. Bring to a gentle simmer.
Pour one-third of the hot cream over the chocolate. Rest 30 seconds.
Stir from the centre outwards in tight circles to start the emulsion.
Add the remaining cream in two stages, stirring until smooth and glossy after each addition.
At approximately 35°C, add butter in small pieces. Stir until fully incorporated.
Blend with an immersion blender for 30 seconds to stabilise the emulsion.
Pour into a frame or mould. Allow to set at 15–17°C for 12–24 hours.

Per 100 g · Estimated

Calories
per 100 g 502

% Daily Value*

Total Fat 38g5%

Saturated Fat 22g13%

Trans Fat 0g

Total Carbohydrate 38g2%

Total Sugars 30g

Protein 5g

Water Activity (aW)0.76

Shelf Life21 days

Best stored at15–17°C

Allergens

🥛

Lactose

🌾

Gluten

🥜

Nuts

Milk 38%

Classic Milk Ganache

Water Activity

0.74 Safe

Hardness

6.5

Shelf Life 14 days

Flavour Layers

Base — Milk 38%

Complement — Cream / Caramel

Surprise — Butter / Round

Ingredients

200 g milk chocolate (38% cocoa)
80 g heavy cream (33% fat)
20 g unsalted butter, softened
20 g glucose syrup

Method

Finely chop the chocolate. Place in a clean, dry heatproof bowl.
Combine cream and glucose in a small saucepan. Bring to a gentle simmer.
Pour one-third of the hot cream over the chocolate. Rest 30 seconds.
Stir from the centre outwards in tight circles to start the emulsion.
Add the remaining cream in two stages, stirring until smooth and glossy after each addition.
At approximately 35°C, add butter in small pieces. Stir to incorporate.
Blend with an immersion blender for 30 seconds to stabilise the emulsion.
Pour into a frame or mould. Set at 15–17°C for 12–24 hours.

Per 100 g · Estimated

Calories
per 100 g 468

% Daily Value*

Total Fat 32g4%

Saturated Fat 19g11%

Trans Fat 0g

Total Carbohydrate 44g2%

Total Sugars 40g

Protein 5g

Water Activity (aW)0.74

Shelf Life14 days

Best stored at15–17°C

Allergens

🥛

Lactose

🌾

Gluten

🥜

Nuts

White 28%

Classic White Ganache

Water Activity

0.72 Safe

Hardness

5.0

Shelf Life 14 days

Flavour Layers

Base — White 28%

Complement — Cream / Sweet

Surprise — Vanilla / Subtle

Ingredients

200 g white chocolate (28%+ cocoa butter)
60 g heavy cream (33% fat)
20 g unsalted butter, softened
20 g glucose syrup

Method

Finely chop the white chocolate. Place in a clean, dry heatproof bowl.
Combine cream and glucose in a small saucepan. Heat gently — do not boil.
Pour one-third of the warm cream over the chocolate. Rest 30 seconds.
Stir from centre outwards. White chocolate requires patient, steady stirring to emulsify.
Add remaining cream in two stages. If the mix looks grainy, add a few drops of warm cream and continue stirring.
At approximately 35°C, add softened butter. Stir to a smooth, silky consistency.
Blend with an immersion blender for 30 seconds — especially important for white chocolate.
Pour into frame or mould immediately. Set at 15–17°C for 12–24 hours before cutting.

Per 100 g · Estimated

Calories
per 100 g 496

% Daily Value*

Total Fat 34g4%

Saturated Fat 21g10%

Trans Fat 0g

Total Carbohydrate 50g2%

Total Sugars 47g

Protein 3g

Water Activity (aW)0.72

Shelf Life14 days

Best stored at14–16°C

Allergens

🥛

Lactose

🌾

Gluten

🥜

Nuts

Dark 70%

Raspberry Dark Ganache

Water Activity

0.79 Safe

Hardness

7.5

Shelf Life 10 days

Flavour Layers

Base — Dark 70%

Complement — Raspberry / Tart

Surprise — Acid / Bright

Dark 70%

Passion Fruit Dark Ganache

Water Activity

0.78 Safe

Hardness

7.0

Shelf Life 10 days

Flavour Layers

Base — Dark 70%

Complement — Passion Fruit / Tropical

Surprise — Invert / Round

White 28%

Mango White Ganache

Water Activity

0.75 Safe

Hardness

5.5

Shelf Life 10 days

Flavour Layers

Base — White 28%

Complement — Mango / Tropical

Surprise — Cream / Sweet