Carob powder is frequently used as a substitute for cocoa powder when baking, although more carob powder is required to provide a similar level of chocolatey flavour. There is a good level of calcium in carob powder and it contains less calories than cocoa. If carob and cocoa powder are mixed together then they provide a natural source of several of the major minerals, namely magnesium, potassium and calcium.
The carob aroma and taste is different to cocoa, and loosely mimics chocolate. When you taste the dry powder there is a nutty, fruitiness with almost a hint of coffee at the end.
Ingredients: Toasted carob pods.