Page 222 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

rarely an integral or chemically required component. It’s most
often used as a flavor enhancer, unless you are making a dessert
whose very essence is coffee. You’ll see coffee in chocolate

recipes, since it heightens and complements chocolate. If you
hate coffee, if your palate is so refined that you can discern the
molecular components within each bite and will be offended
beyond the pale that the caffeinated (or decaf . . . you can use
that too) beverage has made an appearance on your fork, by all
means leave it out. But if you have a taste for adventure, keep it
in.