Chocolate & Cocoa
Dark Chocolate 60% vs Milk Chocolate 33.7% in gelato
| Parameter | Dark Chocolate 60% | Milk Chocolate 33.7% | Δ |
|---|---|---|---|
| Total Solids | 99% | 100% | +1 |
| Sugars | 38% | 43% | +5 |
| Fat | 38% | 36% | -2 |
| MSNF | 0% | 16% | +16 |
| Protein | 6.1% | 7% | +0.9 |
| POD (sweetening) | 38 | 44 | +6 |
| PAC (anti-freezing) | 38 | 51 | +13 |
Per 100 g of product. Δ = Milk Chocolate 33.7% minus Dark Chocolate 60%. 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 38), 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.
See the swap in a real recipe
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