Carobs and almonds share a Mediterranean character which becomes surprisingly tasty in the jar. The cream doesn’t want to pretend to be chocolate: it has its own flavor, toasted and soft. Success depends on the blender and patience, because the almonds must release their oil before the carob and sweetener enter.<\/p>\n
Use 200 g of shelled almonds, 25-35 g of carob pulp flour, 30 g of honey or icing sugar, 20-40 g of delicate oil, a pinch of salt and optional vanilla. The quantities of oil change based on the almonds and the power of the mixer.<\/p>\n
For this consistency a fine powder is more practical. If you buy whole carobs, you can grind them after removing the seeds or use them first in other recipes and choose a food flour for the cream.<\/p>\n
Toast the almonds at 150-160\u00b0C for about ten minutes, without darkening them. Blend them while they are still warm in pulses, taking breaks so as not to overheat the motor. They will go from grain to paste; collect the mixture from the walls often.<\/p>\n
Wait until the paste is already fluid. Add carob, salt and sweetener, then pour in oil little by little. Inserting all the powders at the beginning slows down the release of fats and leaves a sandy cream.<\/p>\n
Taste after a minute of rest. Carob brings natural sweetness, so honey should be dosed with caution. For a cream filling, leave it thicker; for the bread add teaspoons of oil. Do not use water or milk if you want to prolong storage.<\/p>\n
Transfer to a clean, dry jar. The cream hardens in the fridge, but becomes spreadable again after a few minutes at room temperature. Consume it within a week or two and always use a dry spoon. If you add fresh ingredients, the duration will be reduced.<\/p>\n
A film of oil on the surface does not indicate a defect: mix well before use. Stabilizers and emulsifiers serve precisely to avoid this phenomenon in industrial products.<\/p>\n
Try it on toast, in a tart, in yogurt or between two biscuits. A small amount dissolved in milk creates a hot drink. For a gift, attach a label with ingredients and date: the simplicity of the recipe deserves clear information.<\/p>\n
Start from the number of people and how many times you will actually use the ingredient. For a test or a single recipe, a small format is more rational; a larger cassette or package makes sense when you have already planned more preparations. Write a mini plan: fresh consumption, main recipe and possible transformation of leftovers. This calculation avoids both running out of raw materials halfway through the job and avoiding buying more than you can store well.<\/p>\n
Open the packaging, check the integrity and immediately separate the more mature or delicate elements to use first. Fruit and vegetables are not identical objects: size, color and scent can vary with season and harvest. Follow product-specific storage directions, keep containers dry and do not close damp foods without ventilation. For jars and packages, check the seal, label and storage methods after opening.<\/p>\n
Taste before adding sugar, salt, vinegar or spices. The recipe provides a starting point, while the actual product decides the final fix. Proceed in small steps and note the doses and yield: with the next preparation you will also be able to better choose the quantity to order. A recognizable raw material often requires fewer accessory ingredients and leaves the dish with a clearer taste.<\/p>\n