The Carcoa Co
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The Carcoa Co
The Not-Chocolate Bar You Never Thought You'd Find
The only 3 ingredients in the original dark carob and cocoa butter Ahh bar: xylitol, carob powder and cocoa butter.

Carob Powder

People who are hypersensitive to caffeine and another substance in chocolate called theobromine often have to avoid chocolate altogether in order to avoid insomnia, anxiety, jitters, hyperactivity and such.  Carob powder is often used as a chocolate substitute because it doesn't contain these stimulants.  Carob is a necessary ingredient for the Ahh bar, but on it's own is not sufficient. Anyone who has tried a carob bar knows they fail to capture the chocolaty texture and flavour of the real thing. 

cocoa butter

That is where cocoa butter comes in.  Cocoa butter has the wonderful texture and aroma of chocolate, but it only contains tiny trace amounts of caffeine or theobromine.  This means it can safely be used for a bar with little likelihood of causing overreaction to the stimulants.  Cocoa butter combined with a rich, toasted carob powder provides the flavour, aroma, and lovely smoothness of chocolate.


The last component in this mix to make an Ahh bar is Xylitol, a natural sugar found in birch trees and other hardwoods.  Xylitol, with a Glycemic Index of 7, has minimal to no impact on blood sugar levels.  As an added bonus, Xylitol may also have dental health benefits.  However, some people do have some digestive discomfort if they eat too much of it. It is recommended that people consume no more than 10 grams per day - so no more than 5 Ahh bars per day, folks!  You will also want to keep it out of the reach of pets, as it actually can have the opposite effect on them, causing a hypoglycemic reaction.


How Carcoa Bars Came to Be


Carob and cocoa butter Ahh bar

The Ahh Carcoa bar is the result of my own search for good chocolate that didn't have stimulants, didn't play havoc with my sugar levels, and fit with my chosen vegan diet.  After years of optimistically trying any new bar I found, and always being disappointed, I had an idea. Could cocoa butter be used to make a carob bar? Cocoa butter has that wonderful chocolate aroma.  It has that wonderful chocolate smoothness. But it is never used in carob bars.  Is that because it contains those unwanted stimulants?  Or is it just because it is expensive? 

With research, I soon discovered that cocoa butter has only trace amounts of caffeine and theobromine!  It is virtually stimulant-free!  And so my experiments began.  I got myself some carob powder, some cocoa butter, and some xylitol, and soon had my first batch of bars - that tasted and felt like chocolate!! 


An ethically sourced, organic fair trade cocoa butter was a key component in developing my ultimate not-chocolate bar.


I cannot tell you how excited I was.  They were so good!  I decided to share them, with friends and at potlucks, and everyone - most of whom had no dietary needs - loved them.  Several people told me I could market them.  Which made me happy, because it affirmed for me that this wasn't another of those food substitutions that we with special needs start to think is good simply because we have no other choice.  This really WAS good!

Eventually, after enough feedback, it occurred to me that maybe I should market these.  I know I am not the only one who has been looking for a bar like this.  And probably not the only one who is willing to pay a bit more for the kind of ingredients that give this bar its wonderful richness.

And so, after refining recipes and perfecting the art of tempering, I now get to share these with you.  I hope you enjoy them as much as I do.

CARob + coCOA butter = CARCOA Ahh bars.

CARob + coCOA butter