Salted Espresso Brownie Bars With Whipped Dark Chocolate Coffee Ganache
If a survey were carried out on the sweet treat most commonly ordered with a coffee, I’ve got a feeling the chocolate brownie would win by a mile.
As we explore in this issue, chocolate and coffee are incredibly well suited, and that’s particularly true in baking. You’ll often see coffee in recipes for chocolate cakes, cookies and brownies, but it’s not to add the flavour of coffee. The coffee actually brings out the depth, earthiness and intensity of the chocolate, meaning recipes containing coffee are even more chocolatey. As if we needed another reason to love coffee.
I’ve increased the coffee content in these rich, fudgey brownie bars to emphasise the espresso, and I’ve smothered them in whipped dark chocolate coffee-spiked ganache. They’re finished off with a sprinkling of sea salt for good measure, as salt makes chocolate seem even sweeter.
Denne historien er fra Issue 35-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra Issue 35-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
