If this were a straight-up chocolate blog, I might be open to critique for reviewing what I’m about to review. I say this because, firstly, carob isn’t really chocolate and, secondly, I’m pretty sure a fair few of you out there wouldn’t even deign to let this product cross your lips.
But you know what? On this blog I’ve talked about my cross-stitching habit, I’ve posted photos of beloved shoes, and yesterday I mentioned congealing avian faeces. So really, you’re getting off lightly with carob.
Plamil Carob Confection
Plamil’s Dairy Free Carob bar is dairy free (wow, what a scoop, Hannah… your hard-core research skills know no bounds), gluten free, caffeine free, vegan, produced in a nut-free facility, and composed of a mere three ingredients: cocoa butter, carob powder, and raw sugar.
Now, my experience with carob is pretty limited, and when I first bit into a square of this “confection” I was… perplexed, to put it mildly. Plamil describes this bar as having a “chocolatey” taste. I beg to differ. However, that said, nonetheless, although, if we take into consideration, mind you, having removed any thought of chocolate from my mind… I actually really liked this bar.
It’s not chocolate. It’s not chocolatey. What it is is deeply, deeply dark and reminiscent of burnt honey and molasses. It tastes like the darkest golden syrup or blackstrap molasses you can imagine, with a bitter edge that stops just shy of being acrid. My take on this carob bar is that so long as you don’t expect anything akin to a chocolate flavour, you might find yourself pleasantly surprised by the taste. I know I was.
Hungrytown Dave, these are the berries I so hopelessly described in the comments section of the previous post. They were very sweet (from memory almost honey-like), and I haven’t seen anything like them before or since. Please rescue me from the agony of not knowing and let me in on the secret of their name!