tag:blogger.com,1999:blog-1838573936273355855.post8593181184642701068..comments2024-03-21T23:36:47.529-04:00Comments on The District Chocoholic: Carob Weekend: Whacked-Out Brunsli for HeatherVictoriahttp://www.blogger.com/profile/04974235202743391870noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1838573936273355855.post-45382317021428872402011-01-25T15:11:30.527-05:002011-01-25T15:11:30.527-05:00@bakingnbooks Welcome! I actually have no idea abo...@<a href="#c7032026947031082600" rel="nofollow">bakingnbooks</a> Welcome! I actually have no idea about the name. They're Swiss, so maybe it means something in Switzerland. <br /><br />If you want to substitute powder, you should probably add some fat - maybe some coconut butter?Victoriahttps://www.blogger.com/profile/04974235202743391870noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-70320269470310826002011-01-25T13:23:57.663-05:002011-01-25T13:23:57.663-05:00Found you through HEAB! Looks good - I've neve...Found you through HEAB! Looks good - I've never even heard of a Brunsli before -why is it called that?<br /><br />Also - I've tried carob chips but never the powder. Could the powder work as "hot chocolate?" ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-32224048546337245412011-01-24T16:32:01.331-05:002011-01-24T16:32:01.331-05:00@baking.serendipity I would suggest maybe decreasi...@<a href="#c328928603321565214" rel="nofollow">baking.serendipity</a> I would suggest maybe decreasing the honey a little -these were a tad crisp for my tastes. But go ahead and play around with the recipe; let me know how it turns out.Victoriahttps://www.blogger.com/profile/04974235202743391870noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-23408982837266170982011-01-24T16:31:16.819-05:002011-01-24T16:31:16.819-05:00@Mimi Dark chocolate is definitely still my first ...@<a href="#c4300476008284283107" rel="nofollow">Mimi</a> Dark chocolate is definitely still my first choice, but I think I may mix things up with carob once in a while for that uniquely fruity flavor.Victoriahttps://www.blogger.com/profile/04974235202743391870noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-56556149312885586752011-01-24T16:30:40.939-05:002011-01-24T16:30:40.939-05:00@Mostly About Chocolate Blog I know, I was a littl...@<a href="#c1260266837046606742" rel="nofollow">Mostly About Chocolate Blog</a> I know, I was a little scared, too, based on long ago experiences. But I think if you get high-quality carob, it's alright. And of course, use it in a great recipe.Victoriahttps://www.blogger.com/profile/04974235202743391870noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-31500020754458617152011-01-24T16:29:47.092-05:002011-01-24T16:29:47.092-05:00@Heather McD (Heather Eats Almond Butter) I hear t...@<a href="#c59982640801743756" rel="nofollow">Heather McD (Heather Eats Almond Butter)</a> I hear they were well received in TN - just not sure what the Swiss would think of what I did to their recipe!Victoriahttps://www.blogger.com/profile/04974235202743391870noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-3289286033215652142011-01-23T22:02:47.869-05:002011-01-23T22:02:47.869-05:00I've never baked with carob before, but this i...I've never baked with carob before, but this is an inspiring post! I've been wanting to try before, and now have a great recipe to do so. Thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-43004760082842831072011-01-23T18:20:38.211-05:002011-01-23T18:20:38.211-05:00I've not baked with carob before. Instead, I u...I've not baked with carob before. Instead, I usually just use the nibs sprinkles on top of things like oatmeal or yogurt. I prefer dark chocolate for baking!Mimihttp://pursuitofhealthfulness.comnoreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-12602668370466067422011-01-23T16:34:20.956-05:002011-01-23T16:34:20.956-05:00I have to admit to have been also subjected to car...I have to admit to have been also subjected to carob as a child and also remembering it as something to be feared as it was awful and not ata ll a chocolate substitute. It is amazing that it has come so far but it has been a really long time (for me).<br /><br />I'll have to try some in baking in the future... though am still haunted by memoriesMostly About Chocolate Bloghttp://mostlyaboutchocolate.comnoreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-599826408017437562011-01-23T11:30:28.892-05:002011-01-23T11:30:28.892-05:00I wonder if carob is frowned upon in Switzerland. ...I wonder if carob is frowned upon in Switzerland. ;)<br /><br />Looks so good Victoria - I can't wait. Thank you soooo much!HEABhttps://www.blogger.com/profile/11036449335308275226noreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-89795710351971259482011-01-23T09:19:38.792-05:002011-01-23T09:19:38.792-05:00Neat! I've never used carob before, but this i...Neat! I've never used carob before, but this is a really great idea! =D Thanks for the post!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1838573936273355855.post-84483678047237765402011-01-23T07:28:28.242-05:002011-01-23T07:28:28.242-05:00Wow wow wow wow wow. Clearly I'm going to comp...Wow wow wow wow wow. Clearly I'm going to completely contradict the point of this recipe and bookmark it with the intention of making a dark chocolate version, but you don't mind, do you? :PHannahhttp://wayfaringchocolate.comnoreply@blogger.com