Espresso Powder: Premium Baking Extract for Rich Chocolate Flavoring, 3 Oz Reusable Jar, Kosher Certified - Enhance Your Desserts with Instant Coffee Intensity

This espresso powder adds such a rich depth of flavor to baked goods and desserts. It really enhances chocolate recipes without overpowering them and gives everything a more rich, bakery-style taste. A little goes a long way, so the jar lasts longer than expected. It dissolves easily and works great in brownies, cakes, cookies, and even drinks. Definitely a great ingredient to keep on hand for baking!

I purchased this for cooking and to give my coffee a boost of flavor. It succeeds in all, I've used it to flavor icing, whipped cream and a coffee/vanilla sauce. I've not baked with it, so it's so flexible, seems that might work too. I would suggest that it's a nice additive to coffee as a flavor enhancer. Overall, I've been really pleased with this product and have purchased it multiple times. It's decent value for money and as a concentrate, lasted a long time.

Added this to a chocolate cake frosting and it tasted amazing. My family and friends thought it came from a professional baker.

Worked great in our homemade ice cream, we mixed it with no sugar added cocoa powder!

I bought this to use in a homemade chocolate cake. I don't eat chocolate but my family said it was great. I hoping it doesn't get hard before I use it again like some of the reviews stated. If it doesn't I would buy again.

Used to make mocha chip ice cream yesterday and an ice coffee drink. So much better than the granules! Disolves quickly, superb flavor and aroma. Highly recommend!

I purchased this because Sally's Baking Addiction recommended it in a recipe article. I knew it would be great quality, because I've loved everything King Arthur. This provided really great flavor for the gingerbread latte cookies I made, and I've used it in several other sweet treats. A little seems to go a long way.

The coffee is very flavorful yet not bitter: nice and smooth. I use it to intensify chocolate flavors in ice cream and cookies. A tablespoon is not too much for a batch of whatever!

A little expensive but really good flavour in the baking.

Very fine texture, lovely espresso flavor, worked great in my chocolate cake recipe today.

This was recommended as a chocolate enhancer when baking chocolate cakes or cookies. I believe it did intensify the taste slightly, but not so much that it justified the price of this small jar!

I had bought it specifically for use in Nigella’s no churn coffee ice cream taken from Nigellissima. Historically, I have made this without said product as I could never find it online, anywhere, at a reasonable price. So, I have variously substituted coffee granules, ground coffee and a small amount of liquid espresso. They have all worked OK but I am interested to see if the ‘right stuff’ (and Ms Lawson was quite adamant on her website that it does) actually makes a difference. It’s always interesting to try a new product. Well turns out that Ms Lawson is on the money. I made it for Australia Day as we’d had a surfeit of meringue based desserts over the holiday period. This product adds a rich, depth of flavour that the substitutes do not. It was absolutely delicious. Yes it’s expensive but if you love coffee you’ll love this.

Excelente