Fats & Oils
Substitutes for Cocoa Butter in gelato
Cocoa butter is the pure, pale-yellow fat pressed from roasted cocoa beans. In gelato it is a 100% fat, water-free ingredient used to raise fat content and add body, structure, and a clean cocoa aroma without adding sugars or milk solids. If you're out of cocoa butter or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
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