Chocolate and coffee go together like… well, like chocolate and vanilla. Both vanilla and coffee highlight chocolate's deep, rich flavor - without imparting any but the faintest hint of their own flavor. Add a teaspoon or two of espresso powder to your favorite brownie, chocolate chip cookie, devil's food cake, or other chocolate recipe, and taste what a difference it makes – your chocolate will sing!
WHAT YOU GET
Ground, brewed, then dried from specially selected coffee beans.
Powder readily dissolves for easy mixing.
TEST KITCHEN TIPS
Espresso powder is chocolate's best friend. Use ½ to 2 teaspoons in chocolate baked goods, frostings, and sauces; a touch of espresso powder enhances chocolate's flavor without adding any coffee flavor of its own.
To flavor buttercream or frostings, dissolve 1 tablespoon of espresso powder with 1 tablespoon of heavy cream or water before adding, so you don't get any flecks.
For mocha flavor, use 2 teaspoons or more; or use espresso powder on its own to add clean, strong coffee flavor to frostings, bars, cakes, & cookies.