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Hey everyone, I have not posted for awhile due to some service connected health issues I had to address but I'm back. I was wondering if anyone might have a theory on why carob is not seen in place of chocolate in any of the rations discussed in forums. I was not sure if it has something to do with the storage life or the fact that carob kind oftastes like chocolate but is different enough that choc-a-holics can tell. Just curious for any thoughts here.

All I know about carob is, Mrs Housil used it to cook marmalade.

Its probably a question of cost: carob powder is more expensive than regular cocoa powder.

Available in Health Food stores, as substitute for chocolate. Back in the '70-80's. Don't know now. Have not seen it. Better find a carob tree, cause chocolate tree's are about to become scarce.