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Welcome to PROJECT CAROB - our exploration of a new kind of chocolate. Instead of using traditional cacao, we use carob powder and syrup to create a unique flavor and texture. You may have seen us refer to this project as "chocolate free chocolate™" - a tongue-in-cheek reference to the fact that it doesn't contain any or much traditional cacao.
Carob is a legume tree that is native to the eastern Mediterranean region and is now cultivated in many other parts of the world, including Spain, Italy, Portugal, Greece, and Australia. The tree produces edible pods that we use as a chocolate substitute and sweetener.
Carob pods are high in fiber, naturally sweet, and contain vitamins and minerals such as calcium, iron, and potassium. They are also low in fat and calories, we use carob as an alternative to chocolate due to its similar taste and texture.
In addition to being a versatile food ingredient, carob has been used for medicinal purposes for centuries. It is believed to have a soothing effect on the digestive system and may help to lower cholesterol levels and regulate blood sugar.
Carob is considered a sustainable crop for several reasons. First, it is a hardy tree that can grow in a variety of soils and climates, which reduces the need for irrigation and fertilizers. Second, carob trees can live for over 100 years, which makes them a long-term investment for farmers. Third, carob pods are naturally sweet and do not require added sugars, which reduces the environmental impact of processing. Finally, carob trees can help prevent soil erosion and desertification, as their deep roots stabilize the soil and prevent it from drying out. For these reasons, carob is often considered a more sustainable alternative to traditional cacao in chocolate production.
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