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| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Michael Ligier | 2022-09-16 17:00:07 |  7,491,149 Views |
Making the Queen's Favorite Dessert
Jesse Szewczyk is a New York-based writer and food stylist. He was named a Forbes 30 Under 30 of Food & Drink for 2021 and is the author of Tasty Pride a collection of 75 recipes and stories from the queer food community that raised $50000 for GLAAD and Cookies: The New Classics which was named one of the best cookbooks of 2021 by The New York Times.
Everyone knows that instant coffee or espresso powder can enhance the flavor of chocolate. A teaspoon added to chocolate cake batter increases the richness and makes the flavors sing. But for those who don’t like coffee (or otherwise can’t have it) this baking trick isn’t so helpful. Enter instant tea powder. Like coffee instant tea powder can enhance the flavor of chocolate and take it to a whole new level. Add it to chocolate cake batter and suddenly the deep complex flavors of cocoa pop. Here’s what you need to know.
Like chocolate black tea’s primary flavor notes are bitter roasted and rich. They both share an intense bitterness when consumed on their own but come alive when sweetened or paired with dairy. So when instant tea powder is combined with chocolate those flavor notes are intensified. You now have twice the bitterness twice the roasted flavor and an amplified richness that comes across like a bold chocolate flavor in dessert. The added bitterness also helps tame the sweetness; the sharpness of the tea powder cuts through the sugar and helps the cocoa flavors shine. It’s the exact same reason instant coffee works its similar magic!
