If you’re not working with a recipe and don’t know how many carob chips you need, start with ½ cup (78 g). Avoid melting more than 1 cup (155 g) of carob chips at a time; otherwise, they won’t melt evenly.
It’s important to cook the chips in short increments and medium power; otherwise, they might dry out or burn instead of melting. If your microwave doesn’t have a medium setting, use the lowest setting possible, or use your regular power setting with 15 second increments.
You can also stir in 1 ounce (28 g) of paramount crystals in place of the oil. Paramount crystals are a combination of palm kernel oil and soy lecithin, and they’re used to thin out chocolate and candy coatings and make them creamier. [2] X Research source
A double boiler is good for cooking things on indirect heat. Indirect heat is ideal for carob chips, because they can burn easily if they’re exposed to direct heat.
With a proper double boiler, place the shallow saucepan on top of the lower saucepan.
If the melted carob is too thick to drizzle, whisk in another 1 tablespoon (15 ml) of oil to make it pourable.
Use the carob chips immediately after you melt them – they will start to harden when the mixture cools down.
Use the chips immediately after melting – they will harden as the mixture cools down.
It will take the melted chips about 30 minutes to an hour to harden at room temperature.
It will take the melted chips 15-20 minutes to harden in the fridge.
