Comments on: Homemade Chocolate (or Carob) "Chips"

By: Terry

Terry — Fri, 26 Feb 2010 17:38:09 +0000

The coconut oil in the recipe is “solid” at room temperature, correct? Also, I am making the chips to add to my dog cookie recipe, do I have to use a sweetner? Could I substitute honey or molasses and what would be the measurement?

Thanks,
Terry

By: Claudia

Claudia — Sun, 14 Feb 2010 19:14:23 +0000

When using Agave, compensate for the moisture in the agave nectar by reducing other liquids added by 1 F. Oz per 2/3 cup agave used or estimate the moisture to be approx. 20% of the agave used. Ref: http://www.madhavahoney.com

By: Marni

Marni — Sun, 25 Oct 2009 20:07:26 +0000

You could try grape seed oil. It was new to me but it does work well in most recipes.

By: Marni

Marni — Sun, 25 Oct 2009 19:33:26 +0000

I had the same problem as Angela and Navva. I too used agave (because we are sugar restricted). Maybe it is the agave. Has anyone had success with agave?? I was also using carob powder.

By: AVH

AVH — Sun, 04 Oct 2009 05:02:32 +0000

I just tried a 1/3rd recipe with my jerry-rigged double-boiler, substituting 3/8 t. stevia for the sweetener and leaving out the chocolate extract — worked wonderfully!

One thing that puzzled me was when the mixture solidified in the refrigerator, some of the coconut oil separated from the carob. Did I get the proportions wrong, or fail to create an even mixture, or is this normal?

Also, does anyone have a substitution idea for coconut oil that is derived from a seed, grain, or bean other than soy? Mixing beans and nuts isn’t technically a “legal” combination for me! Thanks!

By: navva

navva — Tue, 25 Aug 2009 22:39:29 +0000

Hi,

I did exactly the same as Angela above (used agave instead of a dry sweetener), and received the same result. The mixture has been sitting on the flame for hours, but most of the oil has not yet been absorbed; the rest is dark and lumpy. What to do — should I roll it out, put it in the refrigerator for a while, and keep the oil for some other purpose (such as… ?)? Or let it continue doing its thing on the burner? Thank you for your help.

By: Meredith

Meredith — Wed, 18 Mar 2009 02:38:22 +0000

Hi,
Thank you for the suggestion (Mound bar). I just realized that I think I asked you the wrong question! I would make this with carob powder; it’s the chocolate extract that I was wondering about. Would the chocolate extract be optional with carob, or is it necessary for something?

By: Meredith

Meredith — Sat, 14 Mar 2009 23:49:02 +0000

Can I make this without cocoa powder? I can’t eat chocolate or cocoa; nor can my son. Other than that, with the stevia, this looks like something we can actually eat!

KH: Meredith, You could try making something like the mounds bar recipes on this site and leave off the chocolate topping!

By: Jeannie

Jeannie — Mon, 09 Mar 2009 22:43:35 +0000

I am on a vegan, raw, no sugar, no flour diet for cancer. I bought some unsweetened carob chips at the store and found they had fractionated palm oil in them! Also, a little cane sugar which I am not supposed to have. I love coconut oil (bought the best from Tropical Traditions) and with the Stevia option, I may have the perfect treat. Thank you so much!

By: Kimi Harris

Kimi Harris — Sun, 04 Jan 2009 22:31:00 +0000

Hey Mindy,

I meant cocoa powder, it came out chocolate powder, lol. I fixed it in the post.