Homemade Carob Chocolate
Homemade carob chocolate — pure magic! Simple and so tasty! Carob is a natural stand-in for cocoa. If you spot this wonder in stores, grab it and give it a try!
Foster
Recipe author
Homemade Carob Chocolate
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
3 g
Fats 35 %
28 g
Carbohydrates 61 %
48 g
510 kcal
GI:
100
/
0
/
0
- Cut the cocoa butter into small pieces and melt it in a double boiler. 2. Without taking it off the heat, stir the carob into the butter, plus the syrup if you like — the chocolate is already sweet without it, so the syrup is to taste. Mix well. 3. Pour the chocolate into molds. Add nuts and dried fruit to taste. Toasting the nuts first makes them nice and crunchy. 4. Refrigerate the chocolate for at least 1 hour to set firmly, then turn it out and dig in. Enjoy!
Caloric content of the products possible in the composition of the dish
- Hazelnuts - 670 kcal/100g
- Cashews - 561 kcal/100g
- Pecans - 687 kcal/100g
- Pecan - 691 kcal/100g
- Syrup - 300 kcal/100g
- Cocoa butter - 884 kcal/100g
- Carob - 222 kcal/100g
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