Chocolate & Cocoa
Dark Chocolate 60% vs Milk Chocolate 40% in gelato
| Parameter | Dark Chocolate 60% | Milk Chocolate 40% | Δ |
|---|---|---|---|
| Total Solids | 99% | 99% | 0 |
| Sugars | 38% | 38% | 0 |
| Fat | 38% | 40% | +2 |
| MSNF | 0% | 17% | +17 |
| Protein | 6.1% | 6% | -0.1 |
| POD (sweetening) | 38 | 39.5 | +1.5 |
| PAC (anti-freezing) | 38 | 47.3 | +9.3 |
Per 100 g of product. Δ = Milk Chocolate 40% minus Dark Chocolate 60%. 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 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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