I have a chocolate sensitivity as well as caffeine so carob is the only option if I get a chocolate craving. Works well in things like pudding because the powder needs to be suspended in the medium to work (doesn't work as a hot chocolate alternative because the carob doesn't dissolve in the liquid, it merely sinks to the bottom). Flavor is good, tastes like dark chocolate. I've had good success using it in a "chocolate" cake batter and also in a cake frosting mix. For a really good, milk chocolate tasting pudding, I mix it with a butter scotch pudding and the result is just like chocolate (don't know why but it works with butter scotch and not with vanilla).

Have a coworker who is allergic to chocolate and I like to bake brownies for my coworkers but he can't have normal brownies. I used a brand before this one and the carob brownies kept coming out... Not the intended effect. But this brand did what it needed to do. Mind you each batch I made had been tweaked everytime so this opinion of mine might be biased. Either way, I got the recipe that makes my coworker jump with glee using this brand of carob powder!

It is a fantastic substitute for chocolate. We love it!!!

I haven't been able to eat chocolate for a long time, and I missed it. Someone told me to try carob. Made these carob brownies and I am so happy! Can't tell the difference. I am anxious to try some of the many recipes online for candy and cake as well.

Wanted to make vegan carob balls! So very delish..!!