Coffees, Teas & Aromatics
Substitutes for Cocoa Powder in gelato
Cocoa powder is defatted, ground cocoa solids from roasted cacao beans, used to give gelato its chocolate flavor, color and body. It is a plant ingredient rich in fat, protein and fiber, and contributes almost no sweetening or anti-freezing power. If you're out of cocoa powder 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 -13% fat — adjust to compensate.
Swap ~1:1, then -12% fat, -7% solids — adjust to compensate.
Swap ~1:1, then +22% fat — adjust to compensate.
Swap ~1:1, then softer (PAC +22), -7% fat, -24% solids — adjust to compensate.
Swap ~1:1, then -13% fat, -68% solids — adjust to compensate.
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