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

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.

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!)

Good quality. Excellent for chocolate dishes, it enhances the chocolate flavor.

Bought to add to chocolate recipes like chocolate bread I just add a few teaspoons to the recipe and it adds to the richness of the bread without making it overly mocha. This fine powder smells great. Worth the cost, would recommend.

I got this for baking and for adding flavor to my varied hot morning beverages. It works wonders for baking, in whatever quantity you choose. It is a very fine powder and mixes in well for a subtle rich flavor that isn't at all overpowering. It adds flavor to hot beverages like a coffee-less mocha I tend to make as well. My only complaint, which is the reason for the 1 star reduction. I had this about a year, used maybe half the container or slightly more. I hadn't used in a couple months and the powder had solidified at the bottom of the container into a solid chunk. Trying to mix it made a brittle mess, and I ended up tossing what was left. I tried tasting it, and it tasted bitter, but that may very well be the normal taste too, I've never tried it alone even fresh. With that said, I did order another container because when fresh this stuff is great.

I purchased this to add to my sourdough scones, and it gives a rich, deep espresso flavor without being overpowering. High-quality, easy to use, and exceeded my expectations. Makes a great addition to recipes!

Great flavor and I use it in my hot chocolate every day

I love coffee and espresso but must admit I’ve only used this in baking. I’ve used this item for many years in baking and love it. I won’t make anything chocolate without adding some. However, as some other posters have mentioned sometimes it will solidify into a solid hockey puck type disc which is impossible to break up and use. I’ve even tried placing a food grade desiccant pack inside but that did nothing. After several years of using it and tossing a few solidified jars away I learned the secret: when you receive the powder put it in your freezer and keep it there. Then take out just what you need by the spoonful (if you have a food safe desiccant pack add that too). Your powder will not solidify ever again. Once I learned to keep this in the freezer there is no choice but to rate it 5 stars. It deepens and intensifies any chocolate recipe and smells like a great European coffee house. It dissolves instantly, (even when used directly out of the freezer) so you never feel a grittiness in your mouth. It may cost a bit more as most King Arthur products do but I think this (and all KA items) is worth it. You’re paying for a higher quality product and with that a better finished product. Plus only a small bit is needed each time so you’ll get many servings for your money.