• 1 tablespoon oil
  • 1/2 cup fruity sugarless concentrate
  • 2 tablespoons carob
  • 1 tablespoon grain coffee (spelled wheat coffee, caro, vitakáva, etc.)
  • 4 tablespoons corn starch
  • 1/2 liter water
  • pinch of salt


  1. Stir corn starch into cold water to avoid lumps.
  2. Add carob and grain coffee and mix thoroughly.
  3. In the pan, warm the oil and add the fruity concentrate.
  4. Add the rest of ingrediences and cook together.
  5. Stir the mixture very well and cook into required custard density and immediately pour the cake or desserts.
  6. It hardens very quickly!

Practical info

  • The mixture gets the right chocolate color when it is cooked.
  • The topping can be eaten as a pudding – put in the bowls and let it to harden.


  • You can use coconut oil instead of oil.
  • You can also add chopped nuts or almonds to the topping.
  • Instead of carob, you can use good quality cocoa.