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    Chefs, cooks, whoever! How do you cook CAROB solids as a substitute to chocolate?

    Hey, tomorrow for my food technology assessment i am cooking caramel slice, with carob on top instead of chocolate, but i have the carob in a glass bowl (the glass bowl is in a sausepan over boiling water) and it's not melting?? why is that?? how can i melt the carob so that i can use it for on...
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