Piccolina
Executive Chef
Hi everyone,
Has anyone come across a really good way to melt carob? I know it has such a tendancy to be lumpy and gritty once it's melted, but I am determined to use it in place of chocolate in more recipes.
Any ideas?
Thanks in advance
Has anyone come across a really good way to melt carob? I know it has such a tendancy to be lumpy and gritty once it's melted, but I am determined to use it in place of chocolate in more recipes.
Any ideas?
Thanks in advance