What is espresso powder?

Dehydrated, finely ground instant espresso — concentrated coffee in dry-spice form. Used in tiny percentages (0.5-2% of flour weight) in chocolate bakes to amplify chocolate flavor without making the bake taste like coffee. The effect is subtle but noticeable side-by-side. Not the same as instant coffee crystals (weaker, with a different roast profile) — use Medaglia D'Oro Instant Espresso, King Arthur Espresso Powder, or any brand labeled "instant espresso." Whisk into the dry ingredients, not the wet — it disperses evenly that way and doesn't form lumps. Stays usable for years sealed; loses aroma when opened. Optional in most chocolate recipes but a low-cost flavor upgrade.