cappuccino blocks

How To Make cappuccino blocks

• 1

  Line an 8" x 8" pan with foil and grease the foil well.
• 2

  Place half of the cream in a medium saucepan. Add 1 tablespoon espresso powder and the corn syrup, salt, and sugar. Cook the mixture over medium heat; stir until the espresso powder and sugar are dissolved and it starts to boil. Cover the pan and let it boil for about 3 minutes. Uncover and check the temperature. It should be 235°F to 240°F. (If it isn't, allow the mixture to boil for 1 - 2 minutes more.) Once that temperature is reached, remove from heat, add the vanilla, stir, and set it aside to cool.
• 3

  Pour the remaining 1/2 cup cream into another saucepan. Heat until it just begins to steam. Remove from the heat, and add the white chocolate. Let the mixture sit, untouched, for about 5 minutes to melt the chocolate. Then whisk the mixture vigorously until it is shiny and smooth.
• 4

  Combine the contents of both saucepans. Pour into the prepared pan.
• 5

  In a small bowl, combine cocoa powder with remaining 1/2 teaspoon espresso powder. Sprinkle half the combined powder on top of mixture in the pan.
• 6

  Place pan in the fridge to set up. Once set, remove from the pan and turn over; sprinkle with the remaining cocoa espresso mixture. Cut into 1-inch cubes. Stack 2 to 3 at a time and skewer on a wooden stick.
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