Chocolate & Cocoa
Dark Chocolate 90% vs Milk Chocolate 33.7% in gelato
| Parameter | Dark Chocolate 90% | Milk Chocolate 33.7% | Δ |
|---|---|---|---|
| Total Solids | 99% | 100% | +1 |
| Sugars | 7% | 43% | +36 |
| Fat | 53% | 36% | -17 |
| MSNF | 0% | 16% | +16 |
| Protein | 13% | 7% | -6 |
| POD (sweetening) | 7 | 44 | +37 |
| PAC (anti-freezing) | 7 | 51 | +44 |
Per 100 g of product. Δ = Milk Chocolate 33.7% minus Dark Chocolate 90%. 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 7), 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 7), so you can dose less of it for the same perceived sweetness. Dark Chocolate 90% carries more fat (53% vs 36%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
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