Never underestimate the power of
carob. To those people who are
allergic to
chocolate (such as myself) it's existence is a godsend. It can be the key
ingredient in many dishes usually reserved for
chocolate, such as:
While carob doesn't taste exactly like chocolate, if you haven't had true chocolate in over eight years, you really don't care anymore that it's not an exact taste match.
Viva carob!