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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

1118.0. "Carob and White Chocolate" by SAVAGE::FINK_MAZUR () Wed Apr 20 1988 10:24

    
    
    	Has anyone ever heard of "Blonde Brownies"?  My mom cannot
    have any chocolate whatsoever and heard of these but doesn't have
    the recipe.  Can any of you help out?
    
    	Thanks!
    	Sheryl
T.RTitleUserPersonal
Name		DateLines
1118.8How about CAROB?HOONOO::PESENTIJPThu Apr 21 1988 08:3016
Re .-1

>    What is white chocolate anyway?
    
I believe it's called an OXYMORON...

re .0

By the way, you might want to dig up some CAROB recipies.  While it's not 
chocolate, it's a pretty good substitute.  Carob is available in many health 
food stores in powdered form.  It's similar to unsweetened powdered cocoa, but 
don't make the mistake of substituting it 1 for 1.  It needs some doctoring to 
give you that real chocolate feeling.

						     
							- JP
1118.10I haven't had trouble getting to SKINUT::CHOCOLATEHUMOR::EPPESMake 'em laughThu Apr 21 1988 13:3347
           <<< SKINUT::USER$DISK_1:[NOTES$LIBRARY]CHOCOLATE.NOTE;2 >>>
                             -< Chocolate Lovers >-
================================================================================
Note 6.0                    White Chocolate and Carob                 12 replies
CRVAX1::KAPLOW                                       39 lines  31-DEC-1985 16:16
--------------------------------------------------------------------------------

[Lifted in part from the book in the preceding note]

White Chocolate: There is some disagreement over whether white chocolate is
"real" chocolate. Its ingredients - cocoa butter, sugar, milk solids, vanilla -
are largely the same as those in milk chocolate, but without the chocolate
liquor. Anyone who would claim that the absence of the liquor disqualifies white
chocolate as chocolate is quibbling; the same purist would probably argue that
fructose and water is not "real" orange juice. 

[print this next section out on plain white paper to perform tests correctly]
	-	-	-	-	-	-	-	-	-

The best white chocolate is easy to identify. It has an ivory color like this:
		+-----------------------+
		|			|
		|			|
		|			|
		+-----------------------+

It smells like this (scratch and sniff):
		+-----------------------+
		|			|
		|			|
		|			|
		+-----------------------+

And it tastes like this (cut and chew):
		+-----------------------+
		|			|
		|			|
		|			|
		+-----------------------+


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.