Carob, honey and milk powder

Carob, honey and milk powder

Category: Confectionery

Ingredients
Fried carob	40 gr.
Liquid honey (to taste)	1-3 st. l.
Powdered milk	30 gr.
Cacao butter	60 gr.
Cinnamon, lavender, vanillin, nuts	optional

Cooking method

• To make delicious Angelina bread, I bought a carob. I have never tried this beast. But I really want to bake this "Trio" without fucking.
• 
  Bread "Trio" (ang-kay)
  
  
• This is what this carob beast looks like
• 
• On its packaging was an interesting recipe, which I immediately reproduced. Since it prepares in the moment. I share with you. It is called "Healthy Chocolate".
• So, dissolve the cocoa butter in a water bath. Add carob and milk powder, which we mix together separately. Knead with a spatula. The last are additives - honey to taste and aromas - cinnamon, vanillin, lavender (whatever you want). Add nuts tasty.
• The mass is initially liquid, and then thickens sharply.
• 
• Put your hands into molds, sealing well. Cooking with the kids is more interesting. But we take care of the product, otherwise it will not reach the finished one.
• 
• We send sweets to the refrigerator, where we store them.
• Here's what happened.

Note

I cooked half a serving. What is left in the mold in the photo. The rest were eaten by the assistant tasters. Not saved. It turned out what happened. Since I do not know what should have been, I was satisfied. It was delicious and ... already gone.
The taste is vaguely similar to chocolate, but unusual. Angela-ang-kay, thank you for introducing the product!
With love, Tumanchik

Ira, did you like the carob? I also bought: girl-th: standing in the closet, I will also attach it somewhere.

Ira, did you like the carob? I also bought: girl-th: standing in the closet, I will also attach it somewhere.

quite. so far I have tried only in sweets - since I still do not have enough tea for Trio baking. But very tasty. Didn't you like it? Only flavored cocoa. You can generally make coffee like coffee.

I really enjoy adding carob to rye bread and prune muffins. Only mine, most likely not fried.

The light was like that. And what does he give?

Oh, what is this animal ???

Oh, what is this animal ???

The sweet powder from the pulp of the fruit (pods) of the carob is commonly referred to as "carob". The taste of carob powder is a bit like cocoa powder, only very sweet. Carob is recommended as a substitute for cocoa and sugar (chocolate) for patients with diabetes mellitus and overweight people.

Zateynitsa !!!!

The light was like that. And what does he give?

I don't know what exactly what it gives, but bread with carob seems to us tastier, more fragrant, the crumb is softer in it. And we love to nibble on the carob fruits themselves, we always have them.

quite. so far I've tried it only in sweets - since I still don't have enough tea for Trio baking. But very tasty. Didn't you like it? Only flavored cocoa. You can generally make coffee like coffee.

As an addition to baked goods - nothing so-so, it will do. And drinking like a drink is not for everybody.

[Tumanchik]

Tumanchik, Irisha! I never saw how interesting it is! I wish I could find a try, it's very important about weight :-)

[Tumanchik]

Ira, thanks for the recipe for healthy chocolate. The taste, of course, will not be similar to the usual, but also delicious.

Thanks for advertising my bread!

thanks for introducing the product!

Tumanchik, but not at all!

[Tumanchik]

Tumanchik, thank you, I wonder I have not tried to make sweets from kerob yet.
I loved him very much, just for the sake of curiosity, two years ago, I took both fried (weak) and raw.
For me personally, he is only very, very distantly resembles cocoa. Carob has such a multi-component scent, I just bastard when I smell
And for me its similarity to cocoa in appearance and coloring properties is rather a minus the tasters of my experiments, because of this, expect chocolate in taste, but it is not there ... If, of course, cocoa butter is not used.
And i have Bread with carob

🔗

And in what stores is it sold?

I was in Auchan ...., on Kuznetsky Most this Sunday in a vegan shop too.

Zateynitsa !!!!

Thank you Mashunya. I try to surprise my boys, and of course it's healthier to feed them.

As an additive in baking - nothing so-so, it will go

bread with carob seems to us tastier, more fragrant, the crumb is more tender

And I have Bread with a carob

I will definitely try to bake bread with him.
Nagira-Irisha, the recipe is already in the tabs. Thank you.

I never saw how interesting it is!

Try Lenochka. You have to try everything in this life!

we love to nibble on the carob fruits themselves, we always have them.

oh how interesting. there were fruits, but I was looking for a fried carob.

And drinking like a drink is not for everybody

Of course, it won't taste like an ordinary one, but it's also delicious

This morning I brewed myself with boiling water and drank with milk. I really liked it.

thank you interesting

And thank you Irisha for stopping by!

Because of this, the tasters of my experiments expect chocolate in taste, but it’s not there ... Unless, of course, cocoa butter is used.

Irisha, I still made a portion today. Next time I want to try to let the mass lie down a bit, and then shape it. I think you can sculpt figures on a cake from it. By taste, we understood what it was like - HEMATOGEN! Only tiny like chocolate, not sticky like hematogen.

Ira, try adding hot cream instead of milk powder. Perhaps the carob will take a little more, but it needs to be added gradually - it greatly increases in volume. Knead the amount according to the recipe and see if you can add it or not. The consistency should be smooth and silky. If you mix it - in the sense that it takes longer than necessary, it will collect in lumps. It won't crumble with cream or milk.
And not too sweet - so much honey? Carob itself is quite sweet, and so good is that if you make chocolate with it, then there are literally a few tablespoons of sugar per half kg of the finished product. I often make chocolate with carob, not grated cocoa, it turns out very tasty.

well, now a new word in the piggy bank)))) ..... Carob .....

Ira, try adding hot cream instead of milk powder. Perhaps the carob will take a little more, but it needs to be added gradually - it greatly increases in volume. Knead the amount according to the recipe and see if you can add it or not. The consistency should be smooth and silky. If you mix it - in the sense that it takes longer than necessary, it will collect in lumps. It won't crumble with cream or milk.
And not too sweet - so much honey? Carob itself is quite sweet, and so good is that if you make chocolate with it, then there are literally a few tablespoons of sugar per half kg of the finished product. I often make chocolate with carob, not grated cocoa, it turns out very tasty.

Ksenia, thank you very much. very interesting. just not entirely clear. Or your recipe. You want it right here, but you want to post it separately. not important. I really liked these sweets, their "naturalness". I would like to see what happens to the mass and the result. Thank you for taking the trouble to write.

well, now a new word in the piggy bank)))) ..... Carob .....

oh Natulya, don't talk!

Irin, clean the box, pzhalsta
There is a need to knock on a personal and nothing

Irin, clean the box, pzhalsta
There is a need to knock on a personal and nothing

ready

Hold) This is my favorite with carob, I often make candy out of it
120 g cocoa butter
250 ml of hot cream (baked milk, concentrated milk - your choice, I usually take 20% local cream, although with concentrated milk it is also very tasty - the jar will go away). Yes, the amount of milk is not important - you can make 100 ml - there will just be more concentrated chocolate, I love milk, that's why I make more. Although it still tastes bitter ...
Dissolve 1-2 tablespoons of coffee in cream - this is not for everybody, you can even without it.
2-4 st. l sugar with a slide. I often replace it with grape syrups, Jerusalem artichoke, and cane sugar. I usually don't put honey just because I don't like it in chocolate.
A pinch of vanillin
Carob - but I never weighed it, I just mix it in in small portions and watch the type of product.
I am heating cocoa butter in the microwave. Whoever loves, maybe in a water bath. And I leave small pieces of butter that have not yet been dispersed - it is important that it does not boil, and these pieces will just disperse while you are heating the cream.
I also heat the cream with sugar in the microwave while stirring the remaining pieces of cocoa butter.
You can add sugar to the cream later, but it is convenient if it is a liquid syrup, and if it is ordinary, then it is easier to do just that.
Butter and cream are not emulsified - but that's okay, carob will perfectly fulfill this function. I add vanillin to one of the first portions of carob. And I begin to knead at a calm pace - I pour about a couple of tablespoons at the beginning, it is important to knead it, it just increases in volume before our eyes, so if you pour a lot at once, the chocolate will turn out solid. And I like soft enough, it looks like porous.
As a result, you should get a glossy silky mass - like a good cream on a cake in consistency, do not be afraid that it is not thick, in the refrigerator everything will grab perfectly in a couple of hours.
I also mixed it in the refrigerator. If you sculpt sweets, then you can try in an hour, if just for food, then after a couple of hours transfer to an airtight container, otherwise everything will smell like chocolate)
It is usually stored for a week and a half in the refrigerator, does not deteriorate, although usually it does not have time, everything goes away.
I myself love unsweetened chocolate, so by trial you can determine the right amount of sugar or other sweeteners just for yourself.
My recipe, somehow I got it, and at once, I have been doing it for many years already, after it the purchased one seems to be just chemistry.

Hold) This is my favorite with carob, I often make candy out of it

Ksenia, thank you very much. here's another to see ... at least a photo. will you cook - take a picture, please.
now the current ran through my eyes. tomorrow in a quiet hour I'll read it carefully.

Agreed, I’ll take a photo) although now I’m fiddling with the blanks until it’s chocolate) By the way, today I sang praises for you - I chopped a whole bucket of cabbage according to the recipe of your cabbage rolls) while we have our own, we need to do it, we store it badly, it is warm in the cellar, that's better so I'll clean it up) So once again a deep bow for the awesome recipe!
Yes, try to make less chocolate - for me this is the basic portion, somehow this amount immediately came together. And on trial it is better to reduce it, otherwise it turns out a lot, suddenly you don't like it.
And for sweetness, you can immediately taste chocolate, while it is still liquid and add, if not enough.

So once again a deep bow for the awesome recipe!

always glad!
but with you a report on the cabbage topic!

Agreed)) tomorrow I will film this bucket, before spreading it over the banks))

Agreed)) tomorrow I will film this bucket, before spreading it over the banks))

And not too sweet - so much honey?

definitely not. me and mine did not seem too sweet. but we are sweet

I also really love everything sweet), but for some reason it was chocolate that began to eat unsweetened, although I never took the purchased bitter one.Here, carob gives sweetness very strongly. Well, if you try it yourself, you will decide)
By the way, this chocolate on a carob is very reminiscent of the once-favorite Ice Cream truffles from the Pobeda factory in taste. True, after my chocolate, I began to strongly feel the chemistry in the purchased one, so clearly that I have not eaten it for a long time. Recently I wanted a purchased one, I took it ... The feeling that it is poured from one container, and the prices are already attached later ... Although it is difficult to buy a good one in the provinces now, Swiss and Italian used to be just fabulous, it is no longer on sale ... I console myself with the fact that my own is healthier, and not worse to taste)

[flete]

flete-Oksana, I read the recipe with pleasure. Ready to repeat as soon as I replenish my cocoa butter. Thanks again. And I'm waiting for the promised photos!

Oh, I generally buy both cocoa butter and grated in kilograms, I don't take less than 3)) Although the butter leaves more slowly. True, I bought grated not so long ago and did not like it - the taste was not the same and that was all, even my niece asked why the chocolate was not so ... So while I switched back to the carob) Now I’ll catch my breath from washing the windows and go to take pictures, I remember)
I have a typical chocolate yield - 600 grams, and it all goes away in a couple of weeks. If I do it with nuts and chocolate, the weight is even more, under a kilogram, but they eat it even faster than the base one)))
True, I do it about once a month, you gorge on it, at first I did it without interruption, but now I have already had enough)

Oh, I generally buy both cocoa butter and grated in kilograms

I have never seen a grated one. they are sold either in bars as chocolate or in the shape of hearts.
oh I want to see !!!

I haven’t seen it here either) I write everything over the Internet - it’s cheaper, even if you push yourself and look with us. It comes in bars, like chocolate, or in large pieces. In general, I buy cocoa butter in a soap shop in the sections for chocolate, where it is of good quality and it turns out cheaper than buying it in raw food stores. I usually take cocoa liquor in the same place, however, it is imported from different places, so it is different.
But carob in raw food stores has to be taken, there is also pine nut cake, it goes very well in chocolate). And there are a lot of natural sweeteners.

And there are a lot of natural sweeteners.

I don’t trust this at all.
and this cake, dear?

Not cheap, of course, but I usually take it along the way, since I make an order, it makes sense to take one thing and pay for the delivery, so I type on the parcel))

Not cheap, of course, but I usually take it along the way, since I make an order, it makes sense to take one thing and pay for the delivery, so I type on the parcel))

understandably. I need to look in the net

Tell me good people, is this a dear carob miracle?

Tell me good people, is this a dear carob miracle?

I can only say Galina for Minsk. we have a pack of such fried carob 400 grams costs just over $ 2

Well, this is a little more expensive for Kazakhstan than domestic cocoa, so it is quite within the budget. We will search in our stores ...
Thank you!

Well, this is a little more expensive for Kazakhstan than domestic cocoa, so it is quite within the budget. We will search in our stores ...
Thank you!

I highly recommend trying it!

How much does cocoa butter cost and can you replace it with butter?

How much does cocoa butter cost and can you replace it with butter?

I will not say. haven't bought it for a long time. old stocks were. look in the net. creamy will definitely not work.

In Russia, cocoa butter costs about 1650 rubles. per kg (without delivery, if written out), in raw food stores more expensive. But you use it a little.
By the way, I even make soft roasted nuts with cocoa butter, not butter - such a deliciousness turns out.

By the way, I even make soft roasted nuts with cocoa butter, not butter - such a deliciousness turns out.

but really! Thank you!

But you won't eat much of it, it turns out to be heavy, you gorge on a small piece, keep in mind)

But you won't eat much of it, it turns out to be heavy, you gorge on a small piece, keep in mind)

need to cook! while I'm sure I will!

Well, this is undoubtedly, you will just see for yourself that you cannot devour the mountain, as usual) This is what I like home-made chocolate and the same candies - they cannot be eaten in the same quantity as purchased ones. It is clear that there are no appetite-inducing taste enhancers, but there is also a natural product that you just savor while sitting.

This is what I like about homemade chocolate and the same candies - you can't eat them in the same amount as purchased ones.

Well, it's just not my children, headed by their dad. they do not care! they won't notice the chocolate.