Carob which has sometimes been perceived as a daggy chocolate replacement, is getting a modern makeover at the Carob Kitchen, Port Elliot.
Woman's Weekly November 2012 - Page 230
"Remember the carob of the 1970's? Most of it had a greasy mouthfell, thanks to its palm oil base. Now The Carob Kitchen in South Australia has come up with Australia's first carob bar based on cocoa butter, with a melt-in-the-mouth texture and a malted caramel taste. Find these goodies at thecarobkitchen.com.au."
The Carob Kitchen Port Elliot
Words by: David Sly November 2011
It's the perfect crop for South Australian's war, dry, temperate climate. But it has taken now for the first locally grown carob products to become widely available. The Carob Kitchen is one of two growers taking the leap to manufacture a range of commercial carob products, and brand manger Sophie Richards says interest has been immediate.
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