Keep in mind though that nearly any chocolate recipe will benefit from espresso powder, even if the recipe doesn't explicitly call for it. Many chocolate recipes (like these brownies, this cake, or these cookies) call for espresso powder as an optional ingredient. This is a particularly useful baker's trick for enhancing less fancy chocolate: If you don't want to spring for expensive cocoa powder or chocolate, adding espresso powder can help "dress up" the chocolate flavor.Ī smart baker's tip: Add a teaspoon of espresso powder to any of our chocolate mixes, like our Deliciously Simple Chocolate Cake mix, to dial up the chocolate flavor. The batch made with espresso powder will have a more complex, deep chocolate flavor. Try baking your favorite brownie recipe, any one you like, without espresso powder and with it. It merely makes chocolate tastes more intense and rich. It's much more concentrated than instant coffee, which means you only need a teaspoon or so in your chocolate recipe to do the trick.ĭon't let the name fool you in small amounts, espresso powder doesn't add any coffee flavor to your baked goods. Espresso powder is made from darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. Think of it as a supporting actor that helps the star ingredient shine, much like a pinch of salt takes the flavor of cookies from flat to robust, without adding any savory flavor.Įspresso powder is not the same as instant coffee. Too good to be true, you're thinking, but such a miracle exists: espresso powder.Ī pinch of espresso powder greatly enhances and intensifies the chocolate flavor in brownies, cakes, and more - without transitioning your treat to mocha-flavored. Imagine a secret ingredient that could make chocolate taste more like chocolate.
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