Step 1

Start by melting cocoa butter in a double boiler (or in microwave).

Step 2

Then, whisk carob powder into the melted cocoa butter. You may use only light roasted carob or a blend with dark-roasted carob. I’d suggest adding not more than a tablespoon though as dark-roasted carob is quite intense.

Step 3

Next, pour the liquid mass into a small cake tin or bread loaf lined with parchment paper and refrigerate until firm.

Step 4

Finally, place the firmed carob chocolate onto chopping board and using a sharp knife, chop it into as small pieces as you like. Store in a glass jar in fridge.