Chocolate & Cocoa
Chocolate Powder 50% vs Cocoa Paste in gelato
| Parameter | Chocolate Powder 50% | Cocoa Paste | Δ |
|---|---|---|---|
| Total Solids | 98% | 99% | +1 |
| Sugars | 51% | 1% | -50 |
| Fat | 26% | 54% | +28 |
| MSNF | 0% | 0% | 0 |
| Protein | 5.8% | 13% | +7.2 |
| POD (sweetening) | 51 | 1 | -50 |
| PAC (anti-freezing) | 51 | 1 | -50 |
Per 100 g of product. Δ = Cocoa Paste minus Chocolate Powder 50%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Chocolate Powder 50% has the higher anti-freezing power (PAC 51 vs 1), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Chocolate Powder 50% sweetens more per gram (POD 51 vs 1), so you can dose less of it for the same perceived sweetness. Cocoa Paste carries more fat (54% vs 26%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
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