I recently purchased some "premium" malted milk balls. What a mistake - they had about a quarter of an inch of chocolate all the way around them. You could hardly taste any of the center - which for me is the point and pleasure of eating a malted milk ball.
I did some research and had a really hard time finding a true "homemade" recipe. (I am not interested in melting white choclate and blending in malted milk powder - yuck).
So I started off with a recipe on Yahoo Answers http://answers.yahoo.com/question/index?qid=20070411194516AAwWDZU
Here is my version.
4 egg whites
1/8 teaspoon Cream of Tarter
1/2 Cup White Sugar
1 Cup Confectionary Sugar
4 Tbsp Cocoa Powder
5 Tbsp Malt Powder
2 Tbsp Turbidino Sugar
Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
Sift together the confectioner's sugar, cocoa and malt powder.
Place the egg whites in a large mixing bowl of stand mixer. Use the whisk attachment and beat on slow then on high speed until beginning to froth. Add cream of tarter and slowly add the
granulated sugar and beat until stiff peaks form.
Remove from stand and fold in the sifted ingredients. Then fold in the turbidino sugar (this adds the little texture tidbits).
Place in a piping bag and cut the tip to desired size. Pipe little balls onto parchment, space a litte bit away - mine spread and flattened slightly. (I'll work on twealking it).
I used piped part of the mixture onto a 9"parchment round to use for a tier inside a Chocolate Malted Milk Cake.
Bake for 50 - 60 minutes then turn off oven and prop open door with a wooden spoon. Leave in the oven to cool for at least 2 hours.
These can then be coated with melted chocolate or ganache.
These sound great, Did they come out wonderful.? Do you have any advice on making them peanut butter flavor?
ReplyDeleteUse PB2 Peanut Powder in place of, or with cocoa powder (2tbsp PB2/2tbsp cocoa). http://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS
DeleteBefore I try to make these, I just want to make sure that you mean malt powder, like just barley malt powder, and NOT malted *milk* powder, right?
ReplyDeleteWhat type of malt: with enzymes or without?
ReplyDeleteIt is Malt Powder..not the barley malt powder. The brand that I found in the east coast is Carnation brand, but I think the King Arthur also sells a brand of "Malt Powder" also on their internet site.
ReplyDeleteGarlic powder will not work
DeleteFor what, candy?? Obviously not/ hopefully not!!!
DeleteFor what, candy?? Obviously not/ hopefully not!!!
DeleteMmmm! Thank You for an awesome recipe! These are gonna be so yummy and everyone will be so suprized :)
ReplyDeleteBuffy
These do sound good but I am a true malted milk lover. There needs to be a much higher percentage of malted milk powder in the mix. I want to try to make some that are 80 or 90% Carnation Malted Milk Powder. Anyone have any suggestions as to how to accomplish that?
ReplyDeletereduce the cocoa&/or confectioners sugar depending on your personal tastes.. mostly considering the bitter of the cocoa v the sweetness of sugar, and their relatively similar textures to the malted powder. then replace those reductions in the malted powder.
DeleteHey thanks for the recipe. How do you coat them in chocolate?
ReplyDeleteIs this recipe for the center of the ball, the same type of center that Whoppers have? If not, anyone have any suggestions?
ReplyDeleteIt is a recipe for the center, but this lady was experimenting and it came out well enough for her.
DeleteIt is a recipe for the center, but this lady was experimenting and it came out well enough for her.
DeleteI actually made this recipe, and it was extremely runny and just fell out of the piping bag. I'm not sure I'll make this again.
ReplyDeletefirst time I tried same thing happened to me, I now believe this is a meringue issue. meringue is tempermental and tricky (I'm a newbie), if you overwhisk it just collapses, tends to happen at the addition of the malt stage, need to fold in *very* carefully
DeleteWhy not just soak barley for 6 hours, rinse well and then sprout? It takes no more than 48 hours to sprout the grain. You then rinse one final time and dehydrate and grind into malt powder. You can then use that malt powder in the recipe rather than the sugar laden stuff in grocery. You can buy organic barley for next to nothing these days, use that to make delicious malted milk powder. Just blend with dry milk powder, vanilla, sweetener of choice and have malted milk drink. Add cacao, nut flour, etc.
ReplyDeleteNot everyone has an expensive grain mill.
DeleteCan I substitute malted milk powder for the Malt powder?
ReplyDeleteAnything "malted" refers to barley. It's sprouted to start the germination process and then kilned. It converts the complex starches to simple carbs which is why it's sweet. It's maltose sugar. It's also known as modified food starch. It's also how beer starts. I think "malted milk" probably has powdered milk added. And commercial brands probably have added sugars like dextrose and sucrose. Either way, it is most definitely delicious!
ReplyDeleteSince you have mentioned it could be made with milk powder, do you think it could also be made with whey protein powder?
ReplyDeleteMalted Milk Food is produced with wide health benefits. These companies work very hard to produce health products barley based.
ReplyDeleteMalt Based Food
Brown Malt Milk Food
Barley Malt Flour