The primary use of carob is for baking, Aaron said. Carob has a long shelf life and can be stored in the pantry for six to 12 months. Although it is naturally sweet, it is only about half as sweet as sugar. Chocolate also comes from the bean of a tropical plant, she said. The beans are fermented, dried and roasted, then ground into a liquid paste.
Cocoa butter is squeezed from the liquid paste, leaving solids.