Chocolate & Cocoa
Dark Chocolate 70% vs Milk Chocolate 33.7% in gelato
| Parameter | Dark Chocolate 70% | Milk Chocolate 33.7% | Δ |
|---|---|---|---|
| Total Solids | 99% | 100% | +1 |
| Sugars | 30% | 43% | +13 |
| Fat | 38% | 36% | -2 |
| MSNF | 0% | 16% | +16 |
| Protein | 7% | 7% | 0 |
| POD (sweetening) | 30 | 44 | +14 |
| PAC (anti-freezing) | 30 | 51 | +21 |
Per 100 g of product. Δ = Milk Chocolate 33.7% minus Dark Chocolate 70%. 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 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. Milk Chocolate 33.7% sweetens more per gram (POD 44 vs 30), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer