Chocolate & Cocoa
Dark Chocolate 60% vs Dark Chocolate 70% in gelato
| Parameter | Dark Chocolate 60% | Dark Chocolate 70% | Δ |
|---|---|---|---|
| Total Solids | 99% | 99% | 0 |
| Sugars | 38% | 30% | -8 |
| Fat | 38% | 38% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 6.1% | 7% | +0.9 |
| POD (sweetening) | 38 | 30 | -8 |
| PAC (anti-freezing) | 38 | 30 | -8 |
Per 100 g of product. Δ = Dark Chocolate 70% minus Dark Chocolate 60%. 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 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. Dark Chocolate 60% sweetens more per gram (POD 38 vs 30), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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