So
yesterday, I baked a cake for my friend's dog, Puchi. I used carob
powder instead of cocoa powder because we all know that dogs are highly
allergic to chocolate.
Please excuse the bad picture; I took this at night so the lighting sucks.
I
did try the cake and it turned out well indeed; it was soft, moist, and
delicious. I could tell a slight difference; cocoa powder is earthy,
and have a deeper and richer flavour, whereas carob powder is mild,
sweet, woody, and a little bit floral.
Please stop torturing me with pictures! I wants food! |
I
wouldn't mind using it at all in baking because it is delicious in a
Red Velvet Cake. Puchi gave it his stamp of approval! Gave him 3 small
slices and wanted some more; we had to stop right there because too much of anything is not good for anyone
after all. Hehe.
That would be me serving the birthday boy. |
What say you? Have you tried baking with Carob Powder?