Why Carob?

Question

Hi,
I am just curious about why carob is used as a chocolate substitute by many vegetarians, and vegans. I can understand not eating milk chocolate, as it contains milk [how unexpected! ;-) ] but, chocolate and carob are both plants, and I'm curious what the opposition to chocolate is.

Thanks!

PS. Please no comments about disliking Carob, I think we all know that there are those who dislike it.

Answer 1

Well, I'd have said that Whattup was right but I just checked the ingredients on my bar of Green & Black's Maya Gold (other chocolates are available, but I don't think you'll find a tastier one!) and they are:

Organic cocoa mass
Organic raw cane sugar
Organic cocoa butter
Soya lecithin
Natural fruit & spice extracts
Organic vanilla extract

Definitely suitable for vegetarians & vegans which is what's claimed on the packet.

I've had a look on the Vegan Society website but can't find any explanation.

Answer 2

One other reason than what's been listed is that it's *legal* to use soy or rice milk to make a milky carob bar (i.e. like a Hershey bar) and it's *illegal* to do that with chocolate!. I'd go into detail but I feel a rant coming on.

Edit: Also theoretically carob is healthier but in the final product the difference is minimal as compared to chocolate.

Edit: Dolores, I came up with a *good* soymilk chocolate over 30 years ago! (rant mode on) It's a bit of a technical challenge since soymilk doesn't react the same as mammalian milk but it can be overcome. I ran into the legal issues once friends started saying my stuff needed to be on the market. Distributors and grocers won't carry a product without insurance and insurance is unobtainable without legal approval for the product (in other words we quickly go a lesson in the laws). As part of an effort to get an exemption or the laws changed I got arrested for distributing 'contaminated chocolate'.

Why is it illegal? Look up the amount of dairy milk sold for chocolate and you'll see why the dairy industry opposes removing their monopoly (15% of all US dairy went to chocolate production in 2006). It's the ONLY customer they have where demand is increasing!!

Answer 3

Well, first off, some people are allergic to chocolate (those poor, poor people).

Second, I guess maybe some people out there prefer the taste of carob. They're two different tastes, after all.

Plus, carob isn't toxic to pets.

Answer 4

Miss Wong is correct. Some people prefer carob because it does not have caffeine. Carob is also lower in fat.

Answer 5

You know, I have no idea. I love dark chocolate, especially Dutch processed dark chocolate. All the rich flavor of chocolate without the bitterness, mmm!

I'm glad that greenghost said what he did. While shopping for vegan chocolate, I've often wondered why no one has come up with soymilk chocolate bars. It's illegal, whooda thunk it? Why the heck would that be illegal if the wrapping says soymilk chocolate? I'm kinda awestruck that it's illegal. Jeez, why?

Answer 6

All chocolate contains milk, while carob is entirely made of plant products. That's why vegans eat carob and not chocolate.

Answer 7

Hi I think people use it as it is similar to chocolate but naturally does not contain any caffeine. It is ok, but I prefer green and blacks dark chocolate (vegan) or soya choc.

Answer 8

I may be wrong but I think it's because chocolate has caffeine.