This seems like a perfect fit for the College Cookbook Project because no fancy cooking utensils are needed except maybe a double boiler. But you can really make this in a pan…just don’t turn the heat up too high or be afraid to take the pan off the heat occasionally while you melt the chocolate to cool it down. The fancy chocolate doesn’t hurt..but I think these would still be tasty with some regular chocolate or some 70% Cacao chocolate…I don’t think a fancy name is required.
The recipe begins: This is my down-and-dirty version of a malted milk ball: an intensely malted-milk-laced sheet of fine chocolate, broken in chunks. Use the best and freshest chocolate you can buy to guarantee that it sets well; it should be fragrant and glossy with no trace of a gray bloom on the surface.
Makes 1 pound
1 pound premium chocolate such as Valhrona or Sharfenberger (either semi-sweet 70 cacao chocolate, or milk chocolate)
2/3 to 1 cup malted milk powder, to taste
Line a baking or cookie sheet with parchment or waxed paper (or simply place the paper on the work surface)
With a chef’s knife or in a food processor, chop the chocolate into 1-inch or smaller pieces. Add half of the chocolate to a heavy saucepan and place on a flame tamer over a low flame. Alternatively, use a double boiler, making sure that the bowl of chocolate is suspended over NOT in the simmering water. It is essential that no water get into the chocolate or it will seize up and turn to unusable clumps.
Stir the chocolate frequently with a rubber spatula until melted. Remove from the heat and stir in the remaining chocolate until completely melted. Then stir in the malted milk powder until completely incorporated.
Pour the melted chocolate onto the wax paper and spread it about 1/8-inch-thick with a long metal spatula or cake icer.
Let the chocolate set 1 to 2 hours until firm. Break into shards. The chocolate will keep up to two weeks in a sealed container at room temperature.