Low-roasted carob is more like sweet milk chocolate (but without sugar and milk, completely vegetable).
We recommend this carob to everyone except raw foodists, since it is still healthier than fried cocoa.
Carob (it is also called carob) was used since ancient times not as a food product, but as a measure of weight. It is from the word “carob” that the word “carat” came about as a measure of precious stones. The fact is that the seeds (or seeds) of the carob are the same in weight, regardless of what part of the starch they are located in.
Carob or ceratonium powder is ground carob beans - and nothing more, one single, completely plant-based ingredient. Carob is a healthy substitute for cocoa (chocolate), and although it is not identical in taste, it is very close. The main difference between carob and chocolate is that it does not contain psychotropic, excitatory substances - caffeine and theobromine, which are addictive and allergic. Carob contains many vitamins (A, B, B2, B3 and D) and minerals (calcium, phosphorus, potassium and magnesium, iron, copper, nickel, manganese and barium), and it is also a good source of fiber.
Another positive property of carob is that it simultaneously has a sweet and chocolate taste. You can simply dilute it with water and drink it, you can add it to cocktails (forms a foam when whipped) and to other dishes. For example, in sweets, candy bars and baked goods.
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