Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Pat look around, if the carob chips are unsweetened they will taste like dark chocolate. I freeze them and put in the cookie dough frozen and they keep a crunch. If they are room temp they will melt a little as they bake like regular chips. If they are sweetened then they taste more like semi-sweet chip. If it's carob powder you don't need to add quite as much sugar but then again you will have to experiment with it. I bought a huge bag from the berry farm (very inexpensive too) on the net and it's not as sweet tasting as the powder I bought at Whole Foods so it might be from different areas or seasons that casues this. I'm not sure. Anyway, you have fun with your carob. I used to think it was candy without caffeine in it. I had no background info on it until the last few years. It's great stuff since chocolate gives me a migraine most of the time, I don't like to chance it. Hugs, Donna Patricia Sant <veggiehound wrote: Many thanks for this - an unexpected find! I had just decided to post to ask if anyone had good info on carob, since I don't normally use it but bought some last month. Had mocha coffee with it this a.m. Luverly! Should it just be used as if it were cocoa powder? (I mean, does one add anything or use more or less of it?) I understand about it needing less sweetening. Best love from Pat in Canada Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Hi Donna! Thanks for the tips on carob - I have the powder only right now, but they have chips at Bulk Barrel where I love to shop (see something different, then I buy just a little scoop to try it - great way to find new things!). I'll experiment, as you suggest, with the powder. And I'll get some chips next time I'm down that way. I too suffer badly after chocolate - most of the time it's just not worth it :=( Best love, Pat >if the carob chips are unsweetened they will taste like dark chocolate. I freeze them and put in the cookie dough frozen and they keep a crunch.. . . Music Unlimited Access over 1 million songs. Try it free. http://music./unlimited/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Exactly! I try a little or if I'm in an ethnic market I will ask, how to cook an unfamiliar veggiem etc. I never knew until posting to groups how much I have actually tried and know about but also from the members I constantly learn something new. There's just so much info our there and we all have something to contribute to help the next one. Loveya, Donna Patricia Sant <veggiehound wrote: Hi Donna! Thanks for the tips on carob - I have the powder only right now, but they have chips at Bulk Barrel where I love to shop (see something different, then I buy just a little scoop to try it - great way to find new things!). I'll experiment, as you suggest, with the powder. And I'll get some chips next time I'm down that way. I too suffer badly after chocolate - most of the time it's just not worth it :=( Best love, Pat Quote Link to comment Share on other sites More sharing options...
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