Would adding instant coffee powder have the same effect as the espresso? Can coffee/espresso powder be added to any chocolate recipe --double chocolate cookies, cakes, etc? (I have many that don't call for it, but I was wondering if it might enhance the taste) If so, what would the approximate formula be for adding it? I'm thinking of buying your double dutch process cocoa to try this recipe and others. I did a recipe search of your site for 'dutch process' and came up with only 7 recipes. Do you have an cookie or coffeecake recipes that use the dutch process cocoa? Thanks for all of your great advice. Hi - You can try instant coffee powder. Not sure how much, as they're all very different grinds (some are very light and fluffy, some dense and powdery...) Espresso powder is very finely ground, and dissolves easily. If you use instant coffee powder that's not finely ground, you might need to dissolve it in a very little bit of hot water first. I can't really tell you an exact formula, since I have no idea what you're using - but try using the amount of espresso powder called for in the recipe, see if you like it. As for Dutch-process cocoa - search on "cocoa," you'll get 29 recipes using cocoa. You can use Dutch-process cocoa for all recipes calling for cocoa, unless they specify "natural cocoa" - which is a more acidic cocoa, and one that the recipe will have balanced the leavening for. I highly recommend the Double-Dutch - it's the only cocoa I use, actually. Enjoy - PJH

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