Chocolate & Cocoa
Chocolate Powder 50% vs Milk Chocolate 33.7% in gelato
| Parameter | Chocolate Powder 50% | Milk Chocolate 33.7% | Δ |
|---|---|---|---|
| Total Solids | 98% | 100% | +2 |
| Sugars | 51% | 43% | -8 |
| Fat | 26% | 36% | +10 |
| MSNF | 0% | 16% | +16 |
| Protein | 5.8% | 7% | +1.2 |
| POD (sweetening) | 51 | 44 | -7 |
| PAC (anti-freezing) | 51 | 51 | 0 |
Per 100 g of product. Δ = Milk Chocolate 33.7% minus Chocolate Powder 50%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Chocolate 33.7% carries more fat (36% vs 26%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
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