Carob

Carob is the fruit of an evergreen tree (Ceratonia siliqua) that originated in the Mediterranean region and is now grown in warm climates throughout the world. The long, elegant pods (also known as St John's Bread) contains flesh that tastes somewhat similar to sweetened cocoa, but contains none of the substance theobromine, found in chocolate, that can be a cause of migraine. Carob is also fat-free and contains a third of the calories of chocolate.

Carob Powder

Carob Chips

The flesh may be ground into carob powder or flour, which can be used in the same way as cocoa powder in cakes, biscuits and desserts. However, as carob is rich in sucrose and therefore sweeter than cocoa, less sugar or other sweeteners should be added to the recipe. It may also be sold in other forms, such as carob chips, which may be used in the same way as chocolate chips.

Carob's mild, milk-chocolate taste is ideal for dishes that require a subtle chocolate taste, such as cake icings, ice-creams and sweet breads. However, its use should be avoided for recipes that require a really strong chocolate flavour such as rich chocolate cakes and mousses.