Earlier in the year a co-worker of mine found out she was allergic to chocolate. Having an allergy to chocolate just shouldn’t be allowed. I couldn’t imagine.
Since finding out she’s been very good about staying away from chocolate, but I know it’s difficult at times. I wanted to make her a treat that reminded her of chocolate but that wouldn’t give her a horrible reaction since many times she leaves me goodies and my favorite chocolate – endangered species chocolate – in my desk drawer.
She had never tried carob before so I thought it would be a good chocolatey trick for her.
In case you were wondering about some differences between carob and cocoa here’s a bit of info:
One tablespoon of unsweetened carob powder has 25 calories, no fat, no saturated fat, no cholesterol, and 6 grams carbohydrate. By comparison, one tablespoon of unsweetened cocoa powder contains 12 calories, 1 gram of fat, no saturated fat, no cholesterol, and 3 grams of carbohydrate. Unlike cocoa powder and chocolate, carob is caffeine-free. Carob also contains three times as much calcium as cocoa powder.
I purchased a small bag of carob chips in bulk and heated them over a double boiler – just like you would with chocolate. My double boiler is homemade – not an actual double boiler that you can purchase but it works just as well. I take my smallest pot and fill it with about 1 inch of water and place a large glass bowl ontop of the pot. Simmer the water with the chocolate in the glass bowl.
I followed the same measurements above and made a batch of chocolate peanut clusters for Jacob. These used semi-sweet chocolate chips which were a bit sweet for me. I think a good combo would be unsweetened chocolate with raisins. Mmmm the bitter chocolate and sweet raisins will pair perfectly… at least to me. What do you think? Is unsweetened chocolate a bit too bitter or just right?