Chocolate & Cocoa
Cocoa Paste vs Dark Chocolate 60% in gelato
| Parameter | Cocoa Paste | Dark Chocolate 60% | Δ |
|---|---|---|---|
| Total Solids | 99% | 99% | 0 |
| Sugars | 1% | 38% | +37 |
| Fat | 54% | 38% | -16 |
| MSNF | 0% | 0% | 0 |
| Protein | 13% | 6.1% | -6.9 |
| POD (sweetening) | 1 | 38 | +37 |
| PAC (anti-freezing) | 1 | 38 | +37 |
Per 100 g of product. Δ = Dark Chocolate 60% minus Cocoa Paste. Verified against independent food-science sources on each ingredient page.
The difference that matters
Dark Chocolate 60% has the higher anti-freezing power (PAC 38 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. Dark Chocolate 60% sweetens more per gram (POD 38 vs 1), so you can dose less of it for the same perceived sweetness. Cocoa Paste carries more fat (54% vs 38%), 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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