If you’ve baked a chocolate or mocha-flavored cake or dessert, the recipe probably called for espresso powder or instant espresso. This is an easy way to bolster the flavor of the chocolate (coffee and chocolate help each other taste their best) without brewing a fresh pot of coffee every time you crave a cake. You might also see espresso powder called for in dry spice rubs for meat — especially those destined for the grill. What’s the deal with this wonder ingredient anyway?
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