Composition / ingredients
Cooking method
Carob is the dry pods of a subtropical carob tree. This product itself has a very sweet taste and delicate aroma, and it is also very useful for the gastrointestinal tract.
Preparing chocolate from carob is very simple:
1. Melt the prepared cocoa butter in a water bath (over medium heat).
2. Constantly stirring the melted cocoa butter, add spices (you can not add) or nuts, dried fruits.
3. Gradually add carob powder to the mass, knead. The mixture should be homogeneous and slightly thicken during cooking in a steam bath.
4. Pour the resulting mass into chocolate or candy molds. Ideally, the mold should be silicone, but this is an optional condition.
5. Cool the chocolate on the windowsill, and then remove it to harden in the freezer. 30 minutes will be enough for this.
Serve carob chocolate with fragrant hot drinks. Pleasant company is mandatory!
Caloric content of the products possible in the composition of the dish
- Spices dry - 240 kcal/100g
- Cocoa butter - 884 kcal/100g
- Carob - 222 kcal/100g
