I haven’t seen any satisfactory white chocolate (cocoa butter) product since we moved to the country. Because cocoa powder is bitter, wouldn’t using it increase the need for sweetener? (Never tried carob powder.) Do you use sucralose? I substitute part of the sugar w/sucralose in baking, but the chlorine molecules are bothersome.
I agree in the white chocolate. I just wanted to lighten the chocolate taste for our son, but overly sweet wouldn’t be good either and I find the white chips very sugary.
Good point on the cocoa powder. I haven’t tried the carob powder yet, but I do have some on hand so maybe I’ll try that one first.
I don’t use sucralose. A few years back I was in the store looking at the artificial sweeteners. I wanted to make something for my step dad who was a diabetic. A woman standing near me, asked what I was looking for and I told her. She was a dietician that happened to be diabetic and told me not to use the artificial sweeteners. To just use real sugar, just to watch the amounts. Then last spring a nutritionist told me the same thing so I just use sugar. Though I have tried a few artificial sweeteners in the past. I think some people have sensitive taste buds and can tell right off the bat.
It occurs to me that carob powder or cocoa won’t work. Chocolate chips when melted will reharden when cooled. Using the powders wouldn’t have the same effect. Best I can do probably is to use a sugar free milk chocolate to lessen the ‘chocolate’ effect.