Carob is often used as a substitute for chocolate in candy and baked goods. Carob, chocolate and cocoa all contain substantial amounts of oxalates. These food items should be avoided if you have been prescribed a low oxalate diet for medical reasons.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?