Evangeline Gearheart's Journal Entry #22

The Sugar-Free and Cocoa-Free Treat Trials

Date: January 2025

In my quest to create an acceptable substitute for cocoa-based treats, I embarked on what has become a maddening experiment in alchemy—culinary alchemy, that is. My goal was ambitious: to craft sugar-free, cocoa-free confections using carob powder as a base. Little did I know, the road to success would be paved with separation, grainy textures, and an alarming number of failed batches.

My first attempt seemed promising at the start. I combined carob powder, milk powder, and a sugar alternative into a mixture that, at first glance, appeared smooth and rich. However, as the mixture cooled, it began to separate. The oils rose to the surface like a shimmering pool of defeat, while the solids congealed into an unappetizing lump. Disheartened but undeterred, I resolved to refine my method.

The second batch was no better. This time, I added more milk powder to stabilize the mixture, hoping it would lend a creamier consistency. Instead, the result was dense and chalky, with a texture reminiscent of dry sand. I took a bite and immediately regretted it, coughing as the powdery remnants stuck to the roof of my mouth. Clearly, I needed to reevaluate my proportions.

By the third trial, I thought I had learned enough to finally succeed. I adjusted the ratios carefully, ensuring a delicate balance between the carob and milk powder while incorporating a touch of vanilla essence for flavor. Yet, as the mixture set, it became apparent that I had erred once more. The treats were too heavy, lacking the airy lightness I had envisioned. Frustration bubbled within me, but I refused to give up.

Each failure brings new insight, and with it, the determination to try again. I suspect the issue may lie in my choice of sweetener. Perhaps a liquid alternative would bind the ingredients more effectively than the powdered one I’ve been using. Tomorrow, I will visit the markets again to search for a suitable candidate. The process may be arduous, but I am confident that, with perseverance, I will unlock the secret to crafting the perfect sugar-free, cocoa-free treat.

As I close this entry, I glance at the pile of failed confections on the counter. They may not be edible, but they are a testament to my determination. The journey is as important as the destination, and I am resolved to see this through. After all, even the finest inventions were born of trial and error.