Carob vs. Chocolate

“Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of … chocolate. Of course, the same arguments can as persuasively be made in favor of dirt.”

S. Boynton
via Vanessa Barg, of Gnosis Chocolate
(the best chocolate, hands down, I have ever had)