Tuesday, September 19, 2006

Here's the dough. It's not pretty, but it tasted very rich and carob-y. I didn't like the texture though. The whole wheat flour made it feel very grainy. At the very end, I stirred in some chunks of unsweetened carob as well as unsweetened carob chips. I had two batches of those. One had been over-roasted, so it was almost bitter, and the chips were just Sunspire, unsweetened carob chips.

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