Chocolate & Cocoa
Cocoa Powder 22% Fat in gelato
Cocoa Powder 22% Fat is a high-fat ("breakfast") natural cocoa powder that carries the deep chocolate flavor of a gelato while adding cocoa butter and defatted cocoa solids to the mix. In gelato it supplies fat and total solids but contributes essentially no sweetness or freezing-point depression.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 97% |
| Water | 3% |
| Sugars | 0% |
| Fat | 22% |
| MSNF | 0% |
| Protein | 18% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: About 4-8% of the recipe for a chocolate gelato (up to ~10% for very intense versions).
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Open the balancerHow to use it in gelato
Use it as the primary chocolate flavor and color source in chocolate gelato, typically dispersed and hydrated into the hot mix. Because its carbohydrate is almost entirely insoluble fiber and starch with negligible free sugar, it adds no meaningful POD (sweetness) and no PAC (anti-freezing power), so it neither sweetens nor softens the mix. What it does add is roughly 22% fat plus a large load of defatted solids that bind water and push up total solids, which firms the body and increases perceived hardness. Compensate by raising PAC with dextrose and adjusting your sugar blend for sweetness, and account for the extra fat when balancing total fat.
Origin & background
Cocoa powder was born in 1828 when Dutch chemist Coenraad van Houten patented a hydraulic press that squeezed most of the cocoa butter out of roasted cocoa mass, leaving a pressed cake that could be milled into powder. Powders that retain a higher share of cocoa butter are classed as high-fat: under the U.S. FDA standard of identity (21 CFR 163.112), "breakfast cocoa" must contain at least 22% cocoa fat, which is exactly the grade modeled here.