Malted Milk Cluster Chocolate Making Project
By Bob Sherman
One of my favorite commercial chocolates are malted milk balls so I decided to try my hand at them. This posed a slight problem since I don't have the machinery or supplies necessary to make them as balls - so I opted to make them as clusters. The process is very simple and they taste great. These are also great for using up any leftover melted chocolate.
Most of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects without tempering, and tastes great.
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.
Double Boiler - See Double Boiler Usage Instructions.
Microwave - A microwave may be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Malted Milk Crunch - I use approximately 4 ounces per pound of chocolate, but that can be adjusted to suit your taste.
- Chocolate - Dark chocolate was used here. Approximately one pound is needed.
- Chocolate Mold - Optional - If preferred, these may be molded instead of clusters. Any suitably shaped mold of your choice will work.
- Thermometer - One.
- Double Boiler - For melting chocolate. A microwave may also be used.
Step By Step Instructions
Melt your chocolate and bring temperature to about 90 degrees. Stir in the malted milk crunchies.
Drop dollops onto wax paper using a spoon. Smaller spoons will make small clusters, larger spoons will make large clusters.
Optional - If you prefer a less free form shape, molds can be used.
The finished malted milk cluster.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in May 2006 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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