Chocolate & Cocoa
Milk Chocolate 33.7% vs White Chocolate in gelato
| Parameter | Milk Chocolate 33.7% | White Chocolate | Δ |
|---|---|---|---|
| Total Solids | 100% | 98.7% | -1.3 |
| Sugars | 43% | 59% | +16 |
| Fat | 36% | 32% | -4 |
| MSNF | 16% | 7% | -9 |
| Protein | 7% | 5.9% | -1.1 |
| POD (sweetening) | 44 | 52 | +8 |
| PAC (anti-freezing) | 51 | 59 | +8 |
Per 100 g of product. Δ = White Chocolate minus Milk Chocolate 33.7%. 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 51), 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 44), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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