Chocolate & Cocoa
Dark Chocolate 90% vs White Chocolate in gelato
| Parameter | Dark Chocolate 90% | White Chocolate | Δ |
|---|---|---|---|
| Total Solids | 99% | 98.7% | -0.3 |
| Sugars | 7% | 59% | +52 |
| Fat | 53% | 32% | -21 |
| MSNF | 0% | 7% | +7 |
| Protein | 13% | 5.9% | -7.1 |
| POD (sweetening) | 7 | 52 | +45 |
| PAC (anti-freezing) | 7 | 59 | +52 |
Per 100 g of product. Δ = White Chocolate minus Dark Chocolate 90%. Verified against independent food-science sources on each ingredient page.
The difference that matters
White Chocolate has the higher anti-freezing power (PAC 59 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. White Chocolate sweetens more per gram (POD 52 vs 7), so you can dose less of it for the same perceived sweetness. Dark Chocolate 90% carries more fat (53% vs 32%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
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