Chocolate & Cocoa
Cocoa Paste vs Milk Chocolate 40% in gelato
| Parameter | Cocoa Paste | Milk Chocolate 40% | Δ |
|---|---|---|---|
| Total Solids | 99% | 99% | 0 |
| Sugars | 1% | 38% | +37 |
| Fat | 54% | 40% | -14 |
| MSNF | 0% | 17% | +17 |
| Protein | 13% | 6% | -7 |
| POD (sweetening) | 1 | 39.5 | +38.5 |
| PAC (anti-freezing) | 1 | 47.3 | +46.3 |
Per 100 g of product. Δ = Milk Chocolate 40% minus Cocoa Paste. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Chocolate 40% has the higher anti-freezing power (PAC 47 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 40% sweetens more per gram (POD 40 vs 1), so you can dose less of it for the same perceived sweetness. Cocoa Paste carries more fat (54% vs 40%), 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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