I only keep instant espresso powder (no instant coffee) and I've never had a problem with it. I agree with Straberrygirl and Andrea Nguyen in that you can use less of it if you're worried about the taste being too strong. However, I've never noticed a strong coffee flavor when using it in chocolate desserts, so don't fret too much. Happy baking!
That should be fine. Espresso powder has a stronger flavour than instant coffee, so you might consider using a bit less espresso powder than the amount of instant coffee powder called for in the recipe so as not to impact the overall flavour of the tart.
Add maybe 75% of the espresso to the instant and consider tasting the mixture to gauge the flavor. It's easy to add more of an ingredient than to remove it.
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