Garrofes

In the region of Spain where I live, carob is an abundant but often underutilized resource, typically reserved for food applications and frequently wasted. Intrigued by its potential, I embarked on an experiment to repurpose carob, aiming to create a biodegradable material with unique qualities.

My endeavor involved blending carob pulp with clay, resulting in the formation of a distinctive dessert plate. Specifically designed for serving dishes from the Mediterranean region, this plate not only showcases the versatility of carob but also contributes to minimizing waste in a sustainable manner. What sets it apart is the plate’s ability to preserve the sweet aroma of carob, providing a sensory experience that diverges from the ordinary dessert plates commonly used. This innovative approach transforms carob, an overlooked material, into a functional and aromatic addition to culinary experiences, embodying a commitment to both creativity and environmental responsibility.