This is 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.
Additionally, we harness the natural sweetness found in carob pods to create the caramel and syrup for our chocolates.
Carob (also referred to as St. John's Bread) 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.
While both carob and cacao offer significant health benefits, carob stands out as a sustainable crop for several compelling reasons. One key advantage lies in its adaptability, as carob is a hardy tree that thrives in diverse soils and climates, reducing the need for excessive irrigation and fertilizers. Furthermore, carob trees boast impressive longevity, with lifespans exceeding 100 years, making them a wise long-term investment for farmers.
One of the most noteworthy differences is the natural sweetness of carob pods, eliminating the need for added sugars in processing. This inherently reduces the environmental impact and resource consumption during production. Moreover, carob trees play a vital role in environmental preservation, combating soil erosion and desertification. Their deep roots effectively stabilize the soil, preventing drying out and further degradation.
Given these distinct attributes, carob emerges as a compelling and more sustainable alternative to traditional cacao in chocolate production, benefiting both consumers and the planet alike.
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