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#1 of 8 Old 06-27-2006, 02:49 PM - Thread Starter
 
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So I tried making them and used the same amount of cocoa as carob and they were not very good. But the consistency was good and I think they would taste great if I got it right. Any help would be great!!! :
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#2 of 8 Old 06-27-2006, 03:25 PM
 
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Using straight cocoa would produce a slightly bitter, drier brownie. I would stick to carob. Or a combo of the two.
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#3 of 8 Old 06-27-2006, 03:47 PM - Thread Starter
 
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Quote:
Originally Posted by mountain mom
Using straight cocoa would produce a slightly bitter, drier brownie. I would stick to carob. Or a combo of the two.
Okay, I'll get some carob!! Thank you!!!
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#4 of 8 Old 06-27-2006, 06:51 PM
 
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Not a huge fan of carob here. What is the point of using it versus cocoa? Or baking chocolate? Or some really good organic chocolate?
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#5 of 8 Old 06-27-2006, 06:56 PM
 
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Carob is a bowel conditioner. I like to use it because it has no caffiene.
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#6 of 8 Old 06-27-2006, 06:59 PM - Thread Starter
 
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Quote:
Originally Posted by mountain mom
Carob is a bowel conditioner. I like to use it because it has no caffiene.
Oh I never realized the benefits!! I'll definitely try it now!!
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#7 of 8 Old 06-28-2006, 12:14 AM
 
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Quote:
Originally Posted by gardenmommy
Not a huge fan of carob here. What is the point of using it versus cocoa? Or baking chocolate? Or some really good organic chocolate?
Carob is loaded with calcium--3x more than bm. Plus it's naturally sweet so you don't need to add a lot of sweetener to a recipe using carob. The high-energy protein bar recipe I posted in the NT thread uses 1 tbs of sweetener for 20-25 bars. Also alot (but not all) of chocolate on the market today contains significant amounts of lead. Doesn't matter if it's organic, fair-trade etc. lead has been showing up in large amounts in chocolate/cocoa etc. If you view carob as a choc. substitute you're gonna be disappointed but if you view it as a flavor of its own...yum. HTH
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#8 of 8 Old 07-06-2006, 06:16 PM - Thread Starter
 
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Okay... I've got a batch in the oven right now. They should be ready in a couple hours. The suspense is killing me..... I used carob this time and I am anxious to see if they turn out this time.
Does anyone do variations to them????
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