Chocolate & Cocoa
Substitutes for Milk Chocolate 40% in gelato
Milk chocolate 40% is a milk chocolate couverture made with 40% cocoa content (cocoa mass plus cocoa butter), sugar and milk solids. In gelato it delivers rich, mellow milk-chocolate flavour while adding substantial fat, sucrose and lactose that must be accounted for when balancing the mix. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then firmer (PAC -9), adjust to compensate.
Swap ~1:1, then firmer (PAC -17), adjust to compensate.
Swap ~1:1, then -14% fat, adjust to compensate.
Swap ~1:1, then softer (PAC +12), -8% fat, adjust to compensate.
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