If you've baked a chocolate or mocha-flavored cake or dessert, the recipe probably called for espresso powder or instant espresso. What's espresso powder, and can you substitute something else?
Espresso powder is very intensely dark and concentrated instant coffee. It's not just coffee beans ground fine. It's actually coffee crystals that dissolve quickly in liquid.
Espresso powder is really not for drinking - bakers are the primary people who use it. It's also different from plain old instant coffee in that it's much more concentrated. Espresso is, after all, a form of coffee - not a different kind. Espresso grounds are darkly roasted coffee, ground very fine for the espresso extraction.
Instant espresso has a better, darker flavor than your average storebought instant coffee. Just a teaspoon will give a darker, richer flavor to your chocolate recipes; it won't make them taste much like coffee but it will enhance their flavor. Using more than a teaspoon starts to bring out coffee flavors.
It's not usually available in the grocery store; you need to look for it in specialty stores or online. Sur La Table usually carries it.
The King Arthur Flour Baker's Catalogue is a good online store that carries it too. Their Espresso Powder is $4.95 for 2 ounces, and they offer free shipping on this particular item.
But what if you don't have it and you don't have time to hunt it down? It's perfectly acceptable to use instant coffee instead. Use about 50% more than the amount of espresso powder called for in the recipe, but taste as you. Instant coffee usually has a harsher taste than instant espresso; it can taste tinny or sour if too much is used.
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Ohhh, yay, when I was searching for espresso powders at the grocery store, I purchased the one that is pictured above. I'm glad I got a decent one!
aah. thanks for setting the record straight on this one. i've always had issues finding this seemingly simple yet hard to come by ingredient. at least i know i'm not crazy!
Bustelo also makes a really good one...it costs a bit more than the regular espresso that needs to be pressed... for a savings of 3 minutes and cleaning an espresso maker, I supposed the extra $1.50 MIGHT be worth it! :)
B-
I found mine (the one pictured above) at my local grocery store in the "International" section. I use it for home-made tiramasu- yum!
I found some in the coffee aisle at Whole Foods, so you can try there.
do you think it would keep in the freezer? I've bought a jar twice and within 6 months it got moldy. (eww!)
I have the jar pictured above and have always kept it in the freezer anninva with no ill effects. Of course it probably has lost some of its punch by now, but I just use it for baking so I am not too worried about it.
after checking the fancy specialty stores and markets, I finally found medaglia d'oro at my local mega mart, in the "italy" section of the international aisle, which, weirdly, is arranged by brand instead of product type.
I'm lucky enough to have the above brand pictured in my local store. Makes some mean cappuccino-flavored cupcakes a reality!
would this be good in Tiramisu or is it better for me to run to my favorite coffee shop and get a double shot to go?
This ingredient does add extra water ot at least the very minimum so in frozen desserts like ice cream have less ice crystals and stays smoother. I will say it makes a great coffee ice cream, but eat in the evening only when you are planning to be awake and alert for a long time.