Carob is completely unrelated to the Cacao/Cocoa Bean. They provide a useful alternative to the chocolatey flavour normally obtained from Cocoa Beans. This particular carob powder has a very delicate, sweet flavour that comes very, very close to Cacao/Cocoa. It is the raw, unroasted nature of this carob powder which enables it to mimic chocolate so closely. We have not come across a better powder in this respect. We have made handmade carob chocolates using this powder and we could not tell the difference between these and normal cocoa-based chocolates.
Conventional, roasted carob powder is often too heavy in flavour to use in great quantities. This unroasted powder is different. It can easily be used as a direct replacement for Cacao/Cocoa Powder in cake, biscuit, chocolate and other sweet recipes. You may even like to try using it in a Mexican Mole - we have yet to try this!
- Product may be prone to clumping, but this does not effect the quality or taste. It simply needs breaking up either with your hands, or for a less 'hands on' approach it can be whizzed in a food processor/blender back into a powder.
