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

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 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.

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.

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!

It's a good product. Espresso taste good. Unfortunately they keep raising the price so I no longer Buy.

NEXT LEVEL ELEVATION for chocolate chip cookies! If you want chocolatey, fudgy, cookies where you can taste the vanilla…YOU HAVE TO BUY THIS. Folks, if your recipe calls for “espresso” or “espresso powder,” THIS is what it asks for - THIS is what you use. YOU DO NOT - EVER - USE INSTANT COFFEE…EVER!…as if it were baking espresso powder. They’re NOT the same and you’re ruining recipes. I made 2 batches of Cookies this weekend: Williams Sonoma chocolate chip, and triple chocolate chip cookies with BOTH cocoa powder & dutch process, with 3 different chocolate chip flavors. Mexican vanilla extract & vanilla paste. And a 1/2 tsp of this in each batch. NEVER will I never NOT add this to my cookie dough. It enhances the chocolate AND vanilla flavors & elevates the entire cookie. A little bit goes a long way. 🎯 TIP: store powder in the freezer to maintain freshness & so it doesn’t go bad or clumpy. When you use quality ingredients your baked goods are next level. Quit using generic or Walmart brand products - nothing says love better than a plate of cookies so if you’re gonna make the effort, give them the best you can. (I also recommend PRESIDENT European unsalted butter - it’s better than the Irish butter by Kerrygold for baking; and add 40-55 grams of cream cheese for the moistest, fudgiest cookies ever!)

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!

I bought a few jars of this stuff now, and I love it! I’ve made mocha cookies, I’ve made mocha Blondies, and it’s true like others say, a small amount absolutely adds depth to chocolate. If you want a real depth to your baked goods, I do personally feel like I need to add a touch more than recipe suggest, but it still makes a very delicious coffee flavor with notes of what taste kind of like caramel to me. It also makes a pretty good cup of coffee. Or sometimes I like to make just a cup of hot chocolate or chocolate milk and add a teaspoon or so to it. It dissolves really well. I will say that in my opinion, for such a small jar it can be a little pricey, but it goes on sale quite often, and I love buying it when the price is a little lower.

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