Probably because otherwise you would be using finely ground coffee beans which 
don't have great appeal to most people.

John Diakogeorgiou

> On Jun 5, 2015, at 1:39 PM, rebecca manners via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 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: cookinginthedark@acbradio.org ; 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" 
> <cookinginthedark@acbradio.org>
> To: <cookinginthedark@acbradio.org>
> 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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