How much carob should I use if I want to substitute carob for chocolate in a recipe.?

Question

I have a medical condition where I am not allowed to eat chocolate anymore.

Answer 1

The first three answers are certainly correct but carob has less flavor than chocolate or cocoa. There's a few things you can do to increase the flavor
. When using just the powder use a little extra and instead of simply adding it to the recipe first 'toast' the carob by heating it briefly in some oil and a dash of vanilla, this dramatically boosts the flavor! When using chips or melted carob bars add some 'toasted' carob powder. Always use vanilla with any carob product as it intensifies the illusion of chocolate and a *small* amount of orange extract will also deepen the flavor yet not taste like orange. For cookies and cakes toast one or 2 tablespoons of the flour in a dry skillet until dark brown (not black!).
Using those 'tips' I've been able to make goodies that are close enough to the 'real thing' that few people can tell the difference! Normally I use 'real' cocoa but for about 30 years I've had two kids on my "allergy list" (they're not kids anymore) that get (at least) yearly shipments of 'no-nos' made with carob.

Answer 2

IN PLACE OF CHOCOLATE OR COCOA
Carob powder is used whenever a recipe calls for chocolate or cocoa. To replace carob for cocoa, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that the recipe calls for.
When it comes to to carob chips, use exactly the same amount your recipe asks for.

Answer 3

If you're talking about the carob chips they sell in health food stores, I think you measure the same amount as chocolate chips. If you're going to melt it, I don't know, see what the package says.

Answer 4

i think it's exactly the same amount as you would use if it were regular chocolate.

Answer 5

I find this website useful:


http://www.pikowholefoods.co.nz/newsletters/carob_no30_1999.htm