Under new Yorks Home processor law I am not allowed to sell chocolate or cand melt covered cake pops because of their dairy content. Carob chips are non dairy and I can use them as a chocolate substatute. I need to know if any one hase used them before to cover cake pops or to dip cookies in. Does it harden like chocolate. Or if you have any other sugestions that would work for dipping cake pops I would realy apreciate it.
Thank you.

can you do a poured fondant like for petit fours?

Chocolate doesn't spoil....are you sure that law includes hard chocolate candy?????

Anyway...carob is not close enough to chocolate to be able to sell it in place of chocolate.....it is okay if you are allergic to chocolate, but is not a good substitute if you are hoping for regular chocolate.

semi sweet should not have dairy in it

I am assuming it;s their dairy content because when I was talking to the guy about using candy melts he had me read the ingrediants and said it had a lot of dairy in it. I could also be the melting of it. Their site states 'Tempering chocolate for molding or dipping is not allowed" I really don't understand why they wont allow chocolate. So I thought candy melt they won't allow those either. My other option is Almond bark found in the baking section. I'd also like to use the butterscotch chips and penutbutter chips. I feel if I ask the dept. of Agriculture they'll say no. But I need to know so I don't get in trouble. I mean it is so cunfusion because you are alowed to sell fudge.

I'm not sure about the rules, but it's possible that the person didn't understand that only "real"/pure chocolate needs to be tempered. Tempering doesn't have anything to do with dairy content, from what I understand. Chocolate chips, when melted, do not need to be tempered because of the additives added to hold their shape. Candy melts also do not need to be tempered.

Have you tasted carob? very different from chocolate. I am not a fan of it.

Yes I tried a carob chip cookie a while ago and I liked it.