I’ve always thought that carob has gotten an unfair rep as “fake chocolate.” Sure, it can be used in place of chocolate for people who are sensitive to caffeine. And dogs can eat carob while eating chocolate could kill them. But carob is one of those ingredients that really stands well on its own merit. Carob is so misunderstood.
I remember as a kid, my mom would take me to the health food store (the Natural High, with two of the fittest looking owners you could ever imagine) and let me pick out a treat. I remember often picking the carob candy bar. Perhaps this is why I still have a fondness for it, while others turn up their nose at it.
What’s your take on the mighty carob?
Posted in Food and Beverage