Baking – Any reason I can’t use popover batter to make one huge popover without separating into little cups

Melting carob is a bit different from chocolate. The sugar crystal formation is not the same for tempering chocolate. One suggestion is to add paramount crystals (which is a combination of palm kernel oil and soy lecithin) to help start/control the process. I would also recommend not keeping the double boiler actually on the double boiler for the entire time.

Heat it up until some of the carob melts. Remove from heat and stir. Add it back to the heat and continue removing to stir as each bit melts a little more. It takes longer but it allows you to control the heating and crystallization process.

End the end, you should have a smoother and more even end result.

If you don't want gritty bread, use finely milled polenta. Roughly milled polenta is like semolina, and results in a gritty batter. Finely milled polenta is like flour, and results in a smooth batter.

I don't know the proper names for the different milling grades in English. I don't mean cornflour, which is pure maize starch from the inside of the maize kernel. I mean whole maize kernels milled so the particles are the same size as wheat flour. It is yellow and tastes the same way as the rough one, only the texture is different.

The two types of polenta differ in their water absorption and soaking times, so you may want to use a recipe developed for the fine milled type, or tweak your own recipe.

To give you a better example, here is what you need:

You don't want to use the rough form, which looks like this: