How can one use carob well?
Ah, carob, that oft-maligned chocolate substitute that is used in the middle east for all sorts of things. It can be made into a syrup/molasses, its seeds can be ground as a thickener, and its pods can be made into a powder. It naturally contains sugars. How is it properly used? I have no idea.
I've been thinking that one way to get a little bit of extra chocolate flavour into various products (mainly cookies, but I suppose cakes and brownies would work just as well) by replacing the sugar in recipes with carob, most likely by modifying a recipe that calls for a syrup (mollasses?) and substituting the carob version. I'd also substitute the butter with cocoa butter and see how badly that blows up in my face. Anyone know how that might work or turn out?
I'm also curious if anyone knows how it's used in its native cuisine.