dob@ihuxj.UUCP (Daniel M. O'Brien) (12/01/83)
With all this talk about chocolates and truffles and other good things. I have always wonder about the exact nature of: 1) chocolate, 2) cocoa, 3) carob. I know that carob is a "natural" substitute for chocolate, but isn't chocolate made of natural ingredients? Anyway, would someone in the know please discourse on this subject. Thanks. -- Daniel M. O'Brien AT&T Bell Laboratories IH 1C-202 Naperville, IL 60566 ....!ihuxj!dob
kissell@flairvax.UUCP (Kevin Kissell) (12/01/83)
Cacao is a tropical american shrub. Cocoa is a powder of dry, roasted cacao seeds. Chocolate is a preparation of crushed cacao seeds and (typicaly) sweeteners. Carob is a Mediterranean shrub and the preparation of it's seeds. Cacao seeds are very bitter, while carob is sweet by comparison. Therefore confections made with carob contain less refined sugar than chocolate items, making life easier for your teeth and insulin metablolism.
rlr@pyuxn.UUCP (Rich Rosen) (12/04/83)
To quote from the Bible ("Chocolate: The Consuming Passion" by S. Boynton,
Workman Publishing, New York (c) 1982):
"Carob is a brown powder made from the pulverized fruit of a Mediterranean
evergreen. Some consider carob an adequate substitute for chocolate because
it has some similar nutrients (calcium, phosphorus) and because it can, when
combined with vegetable fat and sugar, be made to approximate the color and
consistency of chocolate. Of course, the same arguments can as persuasively
be made in favor of dirt."
In the same book there is an equally enlightening explanation of white
chocolate:
"You could unwittingly purchase as "white chocolate" a candy made of sugar,
milk, vanilla and congealed vegetable fat. However, the very best white
chocolate is easy to identify. [NOTE: The following explanation only works
if you are at a printing terminal using white paper. If not, improvise.]
It has an ivory color like this:
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|_______________________|
It smells like this:
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|_______________________|
(scratch & sniff)
<====this part even works on a CRT
And it tastes like this:
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|_______________________|
(cut & chew)
<==not recommended for CRT users
--
Rich Rosen pyuxn!rlrdbb@fluke.UUCP (Dave Bartley) (12/05/83)
In addition to containing neither caffeine nor theobromine (another stimulant found in chocolate), carob is higher in protein and lower in fat than chocolate or cocoa. Due to its natural sweetness, it's possible to get items like carob chips that have no added sugar. Dave Bartley John Fluke Mfg Co, Inc, Everett, WA, USA decvax!microsoft OR \ uw-beaver OR ssc-vax OR allegra OR >!fluke!dbb ucbvax!lbl-csam /
grunwald@uiuccsb.UUCP (12/09/83)
#R:ihuxj:-30300:uiuccsb:7000020:000:231 uiuccsb!grunwald Dec 8 22:04:00 1983 Thinking of carob as a chocolate substitute will make it a big loser for most people. Why not look at it as something onto itself and enjoy it for that. I think that it's great in small doses. But I rarely pretend it's chocolate.
sarno@hogpc.UUCP (12/14/83)
Does anyone know how many calories UNsweetened carab is?