How To make Chocolate Espresso Bars
Batter 1/2 cup flour
1/3 cup unsweetened cocoa powder
2 tablespoons plus 2 tsp. powdered instant espresso
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
cut into pieces
1 cup brown sugar :
packed
1 teaspoon vanilla
2 large eggs
3/4 cup pecans or walnuts -- chopped
Frosting 1/4 cup unsalted butter
3/4 cup semisweet chocolate chips
1/3 cup milk
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
Heat oven to 350. Lightly grease a 13" x 9" baking pan.
Mix flour, cocoa powder, espresso powder, baking powder and salt.
Heat butter in a medium saucepan over low heat until melted. Remove from heat. Stir in brown sugar and vanilla with a wooden spoon. Add eggs, one at a time, beating well after each.
Stir in flour mixture and nuts until blended. Spread batter evenly in the prepared pan. Bake for 20 to 25 minutes or until edges pull away from the sides of the pan. Cool on a wire rack.
For frosting: Melt butter and chocolate chips in a small saucepan over low heat (or microwave in a bowl on high for 1 to 1 1/2 minutes, stirring every 30 seconds.) Stir in milk, vanilla and confectioners' sugar until smooth. Refrigerate until cold, about 45 minutes. When cold, beat with a whisk until pale and stiff. Spread frosting on cooled bars. Let set about 1 hour before cutting bars.
How To make Chocolate Espresso Bars's Videos
The BEST Espresso Martini Recipe
Let's make a classic Espresso Martini! This coffee cocktail is strong, sweet, and delicious with a creamy, foamy top and topped with coffee beans. It makes the perfect after-dinner drink after a big meal but is just as good to get the party started!
RECIPE:
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Two Hot Chocolate Recipes | From a barista and a pastry chef
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It’s winter and it’s hot chocolate time! I’ve sharing a couple of recipes here – one from a barista and the other from a pastry chef. Both from Hanbit….yeah lol I don’t think it’s a matter of which one’s better than the other because they serve different purpose (personal consumption vs. selling at a café).
▶Hot Chocolate (Barista version)◀
Quantity: 1 glass
Milk 150g
Ghirardelli Chocolate Sauce (link below) 20g
Valhrona Cocoa powder (link below) 5g
① Mix chocolate sauce and cocoa powder with just a bit of hot water.
② Pour hot milk and mix.
③ Place some shaved chocolate on top.
▶Hot Chocolate v1 (Pastry Chef version)◀
Quantity: 1 glass
Milk 150g (alternative: 120g milk + 30g heavy cream which is even better)
Vanilla Seeds just a bit
Dark Couverture Chocolate 45g
Cocoa powder 2g
Sugar 2g
① Scrape vanilla seeds and add to milk then heat it up
② Melt the dark couverture chocolate and mix it with the hot milk.
③ Mix it with sugar and cocoa powder.
④ Place some shaved chocolate on top.
▶French Press to make foam◀
If you are at home, French Press is the best way to make milk foam. You will get best results with cold milk - which is a bit of an issue when making hot chocolate because you want some hot foam. You will get some sort of foam with hot milk but it won't be velvety. Try using lukewarm milk.
In case you are looking for ICED CHOCOLATE recipe:
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★슈가레인 베이킹 스튜디오 수강 문의★
#hotchocolate #sugarlane #조한빛 #슈가레인
Your Moment of #Kashijoi – DIY Dark Chocolate Espresso Energy Nut Bar
Almonds, cashews, peanuts and devilishly creamy almond butter. Ahhh…positively joyful. Light up your senses as ground coffee beans, rich dark chocolate and cinnamon jolt your taste buds awake. Sounds invigorating, yes? Have your Moment of #Kashijoi today.
Chocolate Raspberry Crumb Bars - Recipe by Laura Vitale - Laura in the Kitchen Ep. 152
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
Double Chocolate Espresso Cookies
These double chocolate espresso cookies are not for the faint of heart. They are decadent and rich, and best accompanied with a glass of milk. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 50-55 cookies)
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
12 ounces semisweet chocolate chips
FULL RECIPE HERE ►►
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