Chocolate & Cocoa
Cocoa Paste vs Milk Chocolate 33.7% in gelato
| Parameter | Cocoa Paste | Milk Chocolate 33.7% | Δ |
|---|---|---|---|
| Total Solids | 99% | 100% | +1 |
| Sugars | 1% | 43% | +42 |
| Fat | 54% | 36% | -18 |
| MSNF | 0% | 16% | +16 |
| Protein | 13% | 7% | -6 |
| POD (sweetening) | 1 | 44 | +43 |
| PAC (anti-freezing) | 1 | 51 | +50 |
Per 100 g of product. Δ = Milk Chocolate 33.7% minus Cocoa Paste. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Chocolate 33.7% 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. Milk Chocolate 33.7% sweetens more per gram (POD 44 vs 1), so you can dose less of it for the same perceived sweetness. Cocoa Paste carries more fat (54% vs 36%), 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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