Chocolate & Cocoa
Chocolate Powder 50% vs Dark Chocolate 70% in gelato
| Parameter | Chocolate Powder 50% | Dark Chocolate 70% | Δ |
|---|---|---|---|
| Total Solids | 98% | 99% | +1 |
| Sugars | 51% | 30% | -21 |
| Fat | 26% | 38% | +12 |
| MSNF | 0% | 0% | 0 |
| Protein | 5.8% | 7% | +1.2 |
| POD (sweetening) | 51 | 30 | -21 |
| PAC (anti-freezing) | 51 | 30 | -21 |
Per 100 g of product. Δ = Dark Chocolate 70% 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 30), 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 30), so you can dose less of it for the same perceived sweetness. Dark Chocolate 70% carries more fat (38% vs 26%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer