Cocoa or carob: which is better to use in baking

Just a few years ago, housewives used only cocoa to make baked goods and various desserts. But progress does not stand still, even in the field of cooking, and now you can buy a great alternative - carob.

Chef Olha Martynovska shared her opinion about whether it is better to use cocoa or carob in baking on Instagram. She also described the differences between dark and light cocoa.

Dark cocoa

This is an alkalized product with reduced acidity. It has a rich flavor, color and aroma. It works well in combination with baking powder. It is most commonly used to make ice cream, drinks, sauces, glazes, and biscuits.

Light cocoa

This is an unprocessed product with high acidity. In terms of its organoleptic characteristics, it is practically indistinguishable from dark cocoa. But light cocoa goes better with baking soda. It is great for any type of baking.

Carob

This is a product made from the fruit of the evergreen carob tree. It has a natural sweetness, is a valuable source of fiber, and does not cause allergic reactions. The cook recommends adding it to drinks and baked goods. It is also great for coloring any kind of dough.