A chocolate to cream ratio expresses the ingredient relationship, but it does not tell you the batch mass until a target is chosen. The Whatson Ganache Ratio Calculator uses both to produce a weighing schedule.
The ratio belongs to your recipe. The opening 2:1 example is not a claim that one ratio suits every chocolate, cream product or intended finish.
Two parts chocolate and one part cream total three parts
Enter the combined ingredient mass you want, then the chocolate and cream weight parts. The calculator divides the total by the sum of the parts and allocates each ingredient’s share.
With a 600 g target and a 2:1 ratio, the checked quantities are 400 g chocolate and 200 g cream.
Chocolate receives two thirds of 600 g; cream receives one third. Entering 600 g chocolate and then adding 300 g cream would make a 900 g batch instead.
The ratio remains the same when the total changes
For a 900 g target at the same ratio, the amounts become 600 g chocolate and 300 g cream. Changing only the batch mass preserves the ratio.
Changing the ratio to 1:1 at a 600 g total gives 300 g of each ingredient. That is a different formula rather than another way to describe the original 2:1 batch.
Weight parts do not mean equal jug volumes
The ingredient outputs are grams. Do not weigh one ingredient and measure the other by an unspecified cup while assuming the ratio remains exact.
Kitchen Weight Converter can translate mass units if your recipe or scale uses ounces. Converting cream volume to mass would require an appropriate measured reference; the ganache calculator does not supply one.
The intended use still needs an established recipe
This arithmetic does not predict firmness, stability, application temperature or how much a batch will cover on a cake. It does not identify chocolate composition or the properties of a particular cream.
If your formula has other ingredients, record them separately. The chosen total here covers chocolate and cream only. No butter, flavouring or process loss is silently added.
Chocolate Blend Calculator can calculate a weighted blend of two entered cocoa label percentages, but that label calculation cannot by itself select a suitable ganache ratio.
For costing, put the actual chocolate and cream masses into Recipe Cost Calculator with your own quotes. A recipe total of 600 g does not automatically represent 600 g of finished product available after mixing and handling.
Keep the ratio, product names and total batch mass beside your method. The calculator preserves that chosen relationship; it does not replace a recipe or make a kitchen testing claim.