Melting Carob Chips
by Heather Cook
(Citrus Spring, Florida)
I have never worked with carob chips before today. I have a recipe that calls for melting carob chips then adding in a minty oil then to spoon into a mold. I became very frustrated because the carob chips didn't melt. I did melt it over a double boiler and on medium heat. It melted more into the consistency of a smooth paste. Did I do something wrong?
I don't use carob that much (I'm a chocolate fanatic), but my friend Joanna does. I'll send her your question to get her input, too.
My first thought is that maybe you got a bit of water in the carob when melting it. I know that chocolate seizes up and becomes like paste when any water gets in it while melting.
Moisture can get into the mixture if you put a lid on it and steam is created or something along those lines.
If that isn't the problem, you may try adding a little shortening to the chips to help it melt more smoothly.
Some people like to use Paramount Crystals
from Candyland Crafts
to help make their melted chocolate thinner and creamier. I imagine it would work the same with melting carob chips.
Let's see what Joanna has to say about it, too.
Best of luck,