Chocolate and Carob Mousse | Mousse de Chocolate e Alfarroba


Usually, when people visit the Algarve for a first time, don’t notice in a tree that grows in the region. Carob Tree is the name – Alfarrobeira in Portuguese -, and it gives carobs – the alfarroba -, which is the pod kind of fruit.

It is said, that the tree was brought to Portugal and Spain by the Moors, but the tree is originally from Western Asia. The Romans used to eat the dry pod, since they are very sweet. I’ve already tried it and it’s really good, but make sure to have a bottle of water next to you!

2.Carob Tree

The pod has 10 to 25 centimeters and inside has 10 to 16 seeds, the carats, which were used as a weight and measurement unit in jewels. That’s why we use the expression “carat” (or quilate in Portuguese) nowadays.


Carob pods

The seeds are very hard and difficult to grind, but it is possible to make carob flour from the pods. In fact, that flour is very appreciated and used as a chocolate substitute. It is called “healthy chocolate”.

The carob is rich in Vitamin B1 and B2, which helps the human nervous system, muscles and heart; in Vitamin A, calcium, magnesium, iron, potassium and sodium. It’s used not only in gastronomy, but in cosmetic and pharmacy industry as well. Besides all the vitamins, it has a huge power of antioxidants and is gluten free. An extra vantage of it for me is the fact that reduces the cholesterol too.

4.Carob pods and the quilates

Compared to cocoa, the carob has 0,7% of fat and a high amount of natural sugars, between 38% and 45% (coca has 23% of fat and 5% of sugars), and don’t have caffeine. The carob is usually used in diets to lose weight.

A small curiosity is that Portugal is the 3rd producer of carob in the world; being Spain in the 1st place and in 2nd Morocco.

So, I’ve picked a few carobs in the garden and decided to make some flour and create something with it.

Of course, you always have the need of toasting them in the oven (I’ve toasted them in low heat – 80ºC to 100ºC -, for about 3 to 4 hours), or leave them drying at the sun for several days, and then, grind them to make the flour. Of course, first I had to open them to take out the seeds – which, as I said, are very difficult to grind.

The rest of the ingredients are:

2 Tablespoons of sugar | colheres de sopa de açúcar
2 Tablespoons of carob flour (5 to 6 pods) | colheres de sopa de farinha de alfarroba
80 g of butter | manteiga
50 g of dark chocolate | chocolate negro
4 Egg whites | claras de ovo
Juice and zest of 1 small orange | sumo e raspa de uma laranja pequena
1 Natural yogurt | iogurte natural

In a pan, melt the chocolate with the butter.
Num tacho, derreter o chocolate com a manteiga em banho-maria.

Mix the sugar with the carob flour and the orange juice. Whisk the egg whites.
Misturar o açúcar com a farinha de alfarroba e o sumo e raspa de laranja. Bater as claras em castelo.

Mix the chocolate to the carob flour, and then with care, the egg whites.
Misturar o chocolate à farinha, e com cuidado, as claras.

Decorate the chocolate mousse with natural yogurt, orange zest and chocolate.
Decorar com iogurte natural e raspa de laranja.


You can eat this mousse with fruit as well, or without yogurt and the zest. Actually, this mousse is good in every way, since it’s so healthy and tasty.
Pode comer esta mousse com fruta também e sem o iogurte. De qualquer forma é deliciosa!


Now if you ever see carob flour, buy some and try this recipe. You’ll remember me and realized how right I am, when I say de-li-ci-ous!

Normalmente quando as pessoas visitam o Algarve pela primeira vez, não reparam nas árvores que crescem na região. Alfarrobeiras – que dão alfarrobas.

É dito que foram trazidas para Portugal e Espanha pelos Mouros, mas a árvore é original do Médio Oriente. Os Romanos costumavam comer as alfarrobas secas, já que são muito doces. Eu já experimentei e é realmente bom, mas tenham sempre a certeza de ter um copo de água por perto!

A vagem tem cerca de 10 a 25 centímetros e dentro, 10 a 16 sementes, as carats, que eram usadas como medida de peso para pesar jóias. Daí a expressão “carat” (ou quilate em Português). As sementes são muito duras e de difícil moagem, mas é possível fazer farinha de alfarroba das vagens. Na verdade, é uma farinha muito apreciada já que é considerada como chocolate saudável. A alfarroba é rica em vitaminas B1 e B2, o que ajuda o sistema nervos, músculos e coração; vitamina A, cálcio, magnésio, ferro, potássio e sódio. Não é apenas usado na gastronomia, mas também na indústria da cosmética e farmácia. Para além de todas as vitaminas, tem um número elevado de antioxidantes e não tem glúten. Por último, uma grande vantagem que também reduz o colesterol. Comparado ao cacau, a alfarroba tem 0,7% de gordura e um grande numero de açúcar naturais, entre os 38% e 45% (cacau tem 23% de gordura e 5% de açúcares), sem qualquer grau de cafeína. A alfarroba é muitas vezes consumida nas dietas para perda de peso. Uma pequena curiosidade é que Portugal é o 3º maior produtor de alfarroba no Mundo, sendo que Espanha se encontra em 1º e Marrocos em 2º.

Apanhei algumas alfarrobas no jardim e decidi fazer farinha e depois criar algo com isso. Eu torrei-as no forno (entre os 80º C – 100º C, cerca de 3 a 4 horas), mas também se pode deixá-las a secar e torrar ao sol por vários dias, e depois, moê-las para produzir a farinha. Antes disso tudo, tive que abri-las para retirar as sementes – que como disse, são extremamente difíceis de moer!


Author: M.

I’m M., the baker. Mid 20’s, tourist guide by day, chocoholic and foodie by night. I love food and everything related to it. I decided to create this blog after discovering that I love being in the kitchen, get my hands dirty and create delicious meals and desserts. Once in a while and randomly I will post other things that I enjoy in life and makes me happy, but in the end, everything will lead us to food! :)

4 thoughts on “Chocolate and Carob Mousse | Mousse de Chocolate e Alfarroba”

  1. I have been surprised by your recipe as I had heard that in Spain people used to eat bread made with this kind of flour during the Civil War and because they only ate that they would get an ilness called “latirismo” but of course, as qith any food or product it all depends on the quantity you use. I have seen many recipes in Internet with it and as you say it has got lots of good nutrients.

    Liked by 1 person

    1. I didn’t know about “latirismo”. I searched about it and it seems very serious! Nevertheless, it seems to be a condition caused by the massive use of carob. But now I’ve learnt about carob’s “dark side”! It is really interesting, thank you! If you happen to now more curious facts, keep sharing them. And thank you to stop by and leave a comment 😉


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