Fats & Oils
Butter vs Cocoa Butter in gelato
| Parameter | Butter | Cocoa Butter | Δ |
|---|---|---|---|
| Total Solids | 84% | 100% | +16 |
| Sugars | 0% | 0% | 0 |
| Fat | 82% | 100% | +18 |
| MSNF | 2% | 0% | -2 |
| Protein | 1% | 0% | -1 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Cocoa Butter minus Butter. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cocoa Butter carries more fat (100% vs 82%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Cocoa Butter is denser in total solids (100% vs 84%), so it thickens body faster and needs less to hit the same dry-matter target.
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