Chocolate & Cocoa

Substitutes for Dark Chocolate 70% in gelato

Dark chocolate 70% is a couverture made from roughly 70% cocoa (cocoa mass plus cocoa butter) and 30% sucrose. In gelato it is both a flavour base and a heavy contributor of fat and solids, so it must be balanced against the recipe's sugars and other fats rather than treated as a mere flavouring. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.