Chocolate, milk (35% cacao)
See how Chocolate, milk (35% cacao) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Chocolate, milk (35% cacao) is made up of 2% water, 30% fat, 56% sugars, and 0% alcohol.
Water | 2% |
Fat | 30% |
Sugars | 56% |
Alcohol | 0% |
Total solids
98%
Cocoa solids
5%
Cocoa butter
30%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
57.7%
Similar to 57.7 g of sucrose dissolved in 100g of water
Sweetness
Chocolate, milk (35% cacao) is 56% as sweet as table sugar.
Relative sweetness
(Also known as POD)
56%
Nutrition
Chocolate, milk (35% cacao) has 520 kcal per 100g.
| Calories | 520 kcal |
| Total fat | 30 g |
| Saturated fat | 18 g |
| Trans fat | 0 g |
| Carbohydrates | 58 g |
| Sugars | 56 g |
| Fiber | 2 g |
| Protein | 6 g |