Photo by Brian Dunne
This is as close to a dark chocolate flavor as you are likely to come in medieval cookery.
Ingredients
- 4 tablespoons barley flour
- 3 tablespoons sesame oil
Directions
- Heat the barley flour in the sesame oil in a heavy saucepan and cook it until it turns golden yellow.
- Add the carob syrup and honey, pouring them gradually and stirring all the while.
- Boil hard for about 15 minutes or until thick and ropy and reaches the soft ball stage (230 degrees F). Pour this into a greased pan or onto a lightly greased marble slab.
- Once cool enough to handle, form into a long rope about half an inch thick. When cool, take a very sharp knife and cut into 2-inch segments.
- Store between sheets of wax paper in an air-tight container.
