This homemade chocolate malt ball experiment is my attempt at copycatting commercial products like Whoppers, Maltesers, and candy store chocolate malt balls.
Whether you’re making the foamy candy method or the meringue method, the malted centers are absolutely delicious even without dipping in chocolate. You can adjust the amount of malted milk powder used depending on how milky or malty you like your candy to be.
You don’t actually need a chocolate mold, feel free to just dip the malt candy or meringue as is, they are both absolutely delicious if you’re a fan of malt balls.
Malted Milk Powder: amzn.to/3nqkrs8
Chocolate Truffle Mold: amzn.to/2VAazkh
Infrared Thermometer: amzn.to/3ldKmAU
Kitchen Scale: amzn.to/3nlIzwd
Kitchen Hammer I used (part of a coconut opener set): amzn.to/2VAKe5F
Sponge/Seafoam Candy Recipe: (closer to Whoppers texture)
½ cup sugar
¼ cup water
2 tbsp corn syrup
1 tsp white vinegar
1/4 tsp gelatin
1 tsp baking powder
2 tbsp malted milk powder
Bloom gelatin in vinegar. Heat sugar, water, and corn syrup to 300F. Chill to 270F or below. Add bloomed gelatin, stir until fully combined. Then add baking powder. Whisk and heat up the syrup until it’s very puffed and foamy. Immediately pour into a cooling dish. Let cool completely. Smash with a hammer and nibble away.
Meringue Recipe: (closer to Maltesers texture) - makes 2~3 sheet pans of malt meringues
1 egg white
¼ cup sugar
⅛ tsp cream of tartar (optional)
2 tbsp malted milk powder
Beat egg white with cream of tartar and 1 tbsp of sugar until very fluffy. Add in the rest of the sugar and beat until meringue is very thick and pulls long stiff peak. Gently fold in malted milk powder. Pipe into little dots. Bake at 265F for 15~20 min, until meringue is completely dried and crispy.
Dip in your favorite chocolate. Enjoy!
Chapters:
0:00 Introduction
0:44 Honeycomb Method
1:55 Buffalo Sponge Method
3:03 Seafoam Candy Method
4:06 Meringue Method
5:43 Baking Temperature & Time
6:29 Chocolate Coating
5 авг 2024
