Cappuccino Blocks

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Recipe photo
Hands-on time:
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Yield: 64 blocks, 21 servings

Recipe photo

Swirl these soft, candy-like blocks into a mug of hot milk and enjoy luscious espresso steamers. In need of a creamy cappuccino fix? Nibble the blocks directly from the stick.

Cappuccino Blocks

star rating (10) rate this recipe
Hands-on time:
Total time:
Yield: 64 blocks, 21 servings
Published: 10/25/2010

Ingredients

  • 1 cup heavy cream, divided
  • 1 tablespoon espresso powder
  • 2 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 tablespoon (1/2 ounce) vanilla bean crush or vanilla extract
  • 2 cups chopped white chocolate
  • 1 tablespoon cocoa, unsweetened baking cocoa or Dutch-process
  • 1/2 teaspoon espresso powder
  • wooden sticks or stir sticks

Directions

1) Line an 8? x 8? pan with parchment paper or aluminum foil, and spray lightly with non-stick baking spray.

2) Place 1/2 cup cream in a medium saucepan. Add the espresso powder, corn syrup, salt, and sugar. Stir over medium heat until the espresso powder and sugar are dissolved and the mixture begins to boil.

3) Cover the pan and let boil for 3 minutes. Uncover the pan, and check the temperature; it should be 235F to 240F (soft ball stage). If it is, remove from the heat; otherwise let it boil for a minute or two more.

4) Once the mixture reaches 235F to 240F, add the vanilla. Be careful; it will splash and splutter when it hits the hot liquid. Set the mixture aside for about 10 minutes to cool.

5) Meanwhile, place the remaining 1/2 cup cream into a saucepan. Heat until it?s just beginning to steam.

6) Remove from the heat, and add the white chocolate. Let sit for about 5 minutes to melt. Then whisk vigorously until the mixture is shiny and smooth.

7) Add the sugar mixture to the chocolate mixture; stir to combine.

8) Combine the cocoa and teaspoon espresso, and sprinkle the chocolate with some of the mixture.

9) Refrigerate for at least 4 hours, to set.

10) Turn the chocolate out of the pan and flip it over; sprinkle with the remaining cocoa/espresso powder blend.

11) Cut into 1? cubes. Stack two or three on a wooden stick. Roll in cocoa, or whatever you sprinkled on the top and bottom. Wrap in waxed paper, parchment or plastic wrap to store.

Yield about 64 blocks, 21 servings.

Reviews

1
  • star rating 12/22/2011
  • awaltrip from KAF Community
  • I just finished making these, and I'm very pleased! I improvised a little bit after reading the other reviews here. I couldn't find espresso powder locally, so I bought the darkest roast instant coffee available and used more of it. Then I added even more of it to help prevent the problem others had with the flavor being too weak. I also added half of a 0.25-oz. package of unflavored gelatin while combining the sugar and chocolate mixtures to help the blocks stay firm. It worked! My squares held their shape very well. They are a little sticky, but they're still squares and were fairly easy to cut, even without refrigeration. And the gelatin didn't affect either the flavor or the melting ability. The flavor is still somewhat weak, but that could be because of my lack of espresso powder. It's perfect for me, anyway ... I don't normally like coffee, but this is actually very tasty. I do recommend using additional espresso powder if you want a stronger flavor or mixing a little coffee/espresso powder into your hot milk along with the blocks. I haven't tested it, but I would guess that you could taste the mixture after combining the sugar and chocolate and add extra espresso then if you think it's needed. Thanks for the recipe, KAF! I can't wait to give these to my family, along with cocoa blocks and homemade marshmallows (also from KAF recipes!), in their Christmas goodie baskets!
  • star rating 12/18/2011
  • Cindy from Boone, Iowa
  • I made these great treats for christmas gifts for the guys at work. They aren't in to such frilly things but they just went crazy over them and actually asked for the recipe. Well done! Mine seem to be firmer after refrigeration.
  • star rating 03/10/2011
  • mygirlnik from KAF Community
  • This recipe is by far one of the most temperamental - and delicious - confections I've had the pleasure of preparing. I read the posted comments and was prepared to improvise at the end, if necessary. I do have a couple of suggestion for cutting that I found worked quite well. First, use a knife that's at least eight inches long so it cuts the entire row in one slice. Second, spray it with cooking spray before cutting each row and clean it between cuts. Having said that, my beautiful (if slightly stretched) blocks completely fell apart when I tried to put them on the stir sticks! They turned out with a wonderful coffee flavor, though, both to eat alone and to stir into warm milk. Overall, a success!
  • star rating 01/14/2011
  • savesum from KAF Community
  • As others have already pointed out they are gooey and difficult to cut (I used a heated knite also). I ended up rolling them into balls. The coffee flavor is very weak, so I use them in black coffee to basically add the cream and sugar. My kids like them in warm milk plus they add chocolate chips to make it more of a mocha drink.
  • star rating 01/09/2011
  • Jeje from KAF Community
  • I had to boil the sugar/cream mixture at least 15 minutes to get it to the soft ball stage. I had 2 candy thermometers working to make sure I was at te 235 stage before removing from heat. It was a low humidty day: cold, but sunny, clear, and blue skies. While the taste is OK, there is no way this mixture will be cut into blocks let alone stay on a "stick" to swirl in a hot liquid. I can spoon it into coffee or steamed milk, maybe even reheat slightly for a dessert topping, but not what I expected at all. Expensive failure.
    I'm sorry to hear the Cappuccino Blocks did not turn out for you. Please feel free to give the bakers a call at 802-649-3717 to talk about this recipe. - kelsey@KAF
  • star rating 12/22/2010
  • pmartin65 from KAF Community
  • The confection is super smooth, and the flavor is good. But these are indeed extremely soft. I followed the directions to the letter, but it is way too soft to cut into cubes. I scooped with a cookie scoop, rolled in a cocoa/espresso/powdered sugar mixture and plopped them into cupcake liners. So I'll have cappuccino cups instead of blocks! I think it would work better for me if they mixture was cooked just a bit past the soft ball stage, and if I try again, I think I'll give that a shot and see what happens The idea really is a good one.
  • star rating 12/09/2010
  • mindy8585 from KAF Community
  • I made these yesterday. The flavor is really good, and the concept is brilliant! If the consistency of these blocks are supposed to be like fudge, then mine missed the mark. I am planning to use these as gifts, but I think I'll have to wrap them individually instead of spearing them. They are quite soft. Don't know what happened - I had sunny weather yesterday and my candy thermometer worked just fine (and I've made candy for years). Maybe the white chocolate should be given in weight instead of cup measurement? That's the only thing I can think of. Thanks for a creative recipe! " I am happy that you enjoyed these treats. They are indeed soft even after refrigeration. If you are struggling with cutting them, then use hot water to dip your knife into and wipe it with a towel before cutting. The hot knife will slide through the bars easily with minimal mess. Repeat the dipping of the knife process as needed. Best wishes. -Amy
  • star rating 11/30/2010
  • Bee from boston
  • I don't know if I made this wrong or not. I followed the recipe, but it was difficult to cut into cubes as it was very sticky. The drink tasted good. However, I think that the coffee flavor was very weak even for cappuccino. If I try to make them again I would add more espresso and cut down on the cream. One thing I can suggest when cutting things that are sticky, is to get a container of really hot water. Dip your knife in the hot water and dry with a towel. Immediately cut with the warmed knife and it should slide easily through sticky product. Repeat these steps as often as necessary to keep the knife as clean and warm as possible. This works well for cake cutting also. -Amy
  • star rating 11/29/2010
  • jjbuckler from KAF Community
  • Just a question: Does anyone know how long these will keep? The recipe makes alot!
    These little gems are much like fudge, so if you keep them in a cool spot, 4-6 weeks. Elisabeth
  • star rating 11/22/2010
  • 5sandys from KAF Community
  • Saw this recipe in the most recent catalog and ear marked it immediately to try. It was easy to make and to cut into pieces. I put 2 blocks on a small bamboo skewer (as in the picture) and put 4 skewers in a cellophane bag and tied with decorative ribbon, and a pretty sticker with instructions. My children's school puts together a "Cornucopia Basket" for their teachers and we are asked to be creative as to what food items we bring in. This treat will win hands down! Thank you for such a wonderful winter indulgence!
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