Chocolate & Cocoa
Milk Chocolate 40% vs White Chocolate in gelato
| Parameter | Milk Chocolate 40% | White Chocolate | Δ |
|---|---|---|---|
| Total Solids | 99% | 98.7% | -0.3 |
| Sugars | 38% | 59% | +21 |
| Fat | 40% | 32% | -8 |
| MSNF | 17% | 7% | -10 |
| Protein | 6% | 5.9% | -0.1 |
| POD (sweetening) | 39.5 | 52 | +12.5 |
| PAC (anti-freezing) | 47.3 | 59 | +11.7 |
Per 100 g of product. Δ = White Chocolate minus Milk Chocolate 40%. 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 47), 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 40), so you can dose less of it for the same perceived sweetness. Milk Chocolate 40% carries more fat (40% vs 32%), 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