I have spent most of my free time this week trying to figure out how to make candy bars out of carob powder and I'm running out of ideas. I can get the flavor, but not the crisp, yet creamy, texture that chocolate has, although I did hit on a way to make carob tootsie rolls. I've been using butter to try and get the creaminess, but it's too soft to make the right texture unless I freeze it. What else could I try?
In case you're wondering why I would bother, about 6 years ago, I developed an allergy to chocolate and, although I can make just about any baked goods with carob powder, I miss candy bars, filled candies, truffles, and chocolate-dipped goodies. Fudge just doesn't cut it anymore and carob candy bars, not only taste horrible, but don't melt - they just clump up, like chocolate that has seized.