Also there’s better ways of describing a strange taste. I once saw a whole sketch describing the smell of teatree oil without resorting to human excretion humor.
Counterpoint-- it was heavily marketed as a chocolate substitute starting back in the 70’s IIRC, so it’s unsurprising consumers think it’s like chocolate. And chocolate never needed a substitute anyway, IMO. Dark chocolate’s a perfectly healthy treat, after all.
Here where it’s native, a few companies make various products, like flavored cookies, crackers, rusks, teas, “carob honey” (viscous extract, like sweeter, less sour, but slightly tart balsamic), and sometimes just dried carob itself, as a snack.
Most of these are kind of a novelty, mostly appealing to tourists as something new and weird, but some of these can be very tasty, and have extremely rich flavors.
That’s because you think it’s chocolate. It isn’t. Approach is that way and it’s pretty awesome.
Yeah this.
Also there’s better ways of describing a strange taste. I once saw a whole sketch describing the smell of teatree oil without resorting to human excretion humor.
Counterpoint-- it was heavily marketed as a chocolate substitute starting back in the 70’s IIRC, so it’s unsurprising consumers think it’s like chocolate. And chocolate never needed a substitute anyway, IMO. Dark chocolate’s a perfectly healthy treat, after all.
Regardless, what would you use carob in?
Here where it’s native, a few companies make various products, like flavored cookies, crackers, rusks, teas, “carob honey” (viscous extract, like sweeter, less sour, but slightly tart balsamic), and sometimes just dried carob itself, as a snack.
Most of these are kind of a novelty, mostly appealing to tourists as something new and weird, but some of these can be very tasty, and have extremely rich flavors.
Fascinating.
Excellent reply, thank you!
Stuff for dogs and suchlike, who chocolate would kill!
– Frost
Animal feed, I’ve picked carobs that got ground up and mixed with bran to feed the animales
Candy. It is a substitute in that you’d use it in most of the places you’d use chocolate. I wouldn’t even attempt carob milk though.