Pour chips into a double-boiler set on medium heat. If you don't have a double-boiler, you can set an oven-safe bowl on top of a pot of water. Make sure that the steam has somewhere to vent from the bottom pot.
After 5-10 minutes, begin to mash the chips with a wooden spoon. The carob chips will begin to break down and the consistency will be very dry and pasty.
Add water to melted chips, for a glossy appearance, add canola oil. For dipping dog treats or other treats, you want the carob to have a thin consistency, so you can add more or less water, depending on your needs.
Stir constantly until you get an creamy consistency.
Carob does not stand up to reheating, so you should make only enough to use at that particular time.
You can use white yogurt chips or peanut butter chips in place of carob. Have fun by adding food coloring to the yogurt chips