Chocolate & Cocoa
Substitutes for White Chocolate in gelato
White chocolate is a cocoa-butter confection of sugar, milk solids and cocoa butter with no cocoa mass, so it is pale ivory rather than brown. In gelato it acts as a combined fat, sugar and dairy-solids carrier that adds body, sweetness and a soft, creamy freezing behaviour. If you're out of white chocolate or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then firmer (PAC -8), -6% fat — adjust to compensate.
Swap ~1:1, then firmer (PAC -8) — adjust to compensate.
Swap ~1:1, then firmer (PAC -12), +8% fat — adjust to compensate.
Swap ~1:1, then firmer (PAC -21), +6% fat — adjust to compensate.
Swap ~1:1, then firmer (PAC -29), +6% fat — adjust to compensate.
Test the swap before you make it
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