This message reminded me of a question.
Over the years of reading cookbooks and recipes, I've noticed Espresso
powder as an ingredient in chocolate recipes and probably others from time
to time. I assume this refers to instant espresso powder. Is that right?
Thanks,
Becky Manners
-----Original Message-----
From: ellen telker via Cookinginthedark
Sent: Friday, June 05, 2015 1:06 PM
To: [email protected] ; Michael Baldwin
Subject: Re: [CnD] baking cocoa
King Arthur Flour sells a number of different types of cocoa. I don't
remember which kind I bought, but it's very good. They also recommend that
you add a little espresso powder to chocolate recipes to accentuate the
flavor. I tried it the last time I made the Applesauce Brownies that
someone posted to the list a while ago, and they were yummy, very
chocolatey. The phone number is 800-827-6836. The people who take orders
are usually very helpful and will do their best to help you find what you
want. You'll probably think it's expensive, I think it was $10.00 a pound,
but it lasts a long time and is well worth it.
Ellen
----- Original Message -----
From: "Michael Baldwin via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Monday, June 01, 2015 12:19 PM
Subject: [CnD] baking cocoa
Looking for recommendations on baking cocoa. I usually use the Hershey's
stuff, but most of my recipes made with it just don't seem right for some
reason.
Most interested in baking cocoa for home made brownies. My brownies with
Hershey's never turn out right, as far as flavor goes.
Not sure if there are different cocoas for different uses.
Thanks,
Michael
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