If you’ve ever baked a chocolate-flavored cake or dessert, the recipe probably called for a little espresso powder. This dynamic duo takes desserts to the next level – the coffee bolsters chocolate flavor and you don’t even have to brew fresh pot of it.
This month’s CrateChef box comes with this baker’s best-kept secret. The DeLallo Instant Espresso Coffee Powder is rich and dark, delicately ground, brewed and dried and ready for dissolution. Adding a teaspoon or two to chocolate treats is a simple way to enhance and intensify chocolate recipes without adding overly distinctive coffee flavors. It’s also a suitable substitute for those who don’t have expensive cocoa powder or gourmet dark chocolate alone on hand.
This month, CrateChef features baker extraordinare Jenn Davis and her new book Southern Baking Cookbook. In it, she uses instant espresso powder to make Dad’s Chocolate Cake (pg. 60). The dry espresso powder can be used in a variety of ways from baking, to coffee drinks and even cooking. Mix it directly into wet batter to richen tiramisu, brownies or pudding. And for the main course, consider using it as a dry rub on meat before grilling or in salsa for a spicy side.
Instant espresso powder is an indispensable baking ingredient. We can’t wait to see how you adventure with it in this month’s CrateChef box.