All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.

For example:
2:1 White Chocolate Ganache
454g (16oz) white chocolate
227g (1 c) heavy cream

1.5:1 (3:2) Milk Chocolate Ganache
340g (12oz) milk chocolate
227g (1 c) heavy cream

1:1 Dark Chocolate Ganache:
227g (8oz) dark chocolate
227g (1 c) heavy cream

1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.

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