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.

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PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects without tempering, and tastes great.

Melting Chocolate
For a small project like this either melting method may be used, but I prefer a double boiler for ease on control.

Double Boiler

1. Place chocolate in the pot.
2. Heat until creamy.
3. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy the mold.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds. Note: When heating small amounts of chocolate, reduce this to 10 second increments.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy the mold.

1. Melt your chocolate and bring temperature to about 90 degrees. Stir in the malted milk crunchies.	2. Drop dollops onto wax paper using a spoon. Smaller spoons will make small clusters, larger spoons will make large clusters.
3. Optional - If you prefer a less free form shape, molds can be used.	4. 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 molding practices as of the time of this writing - May 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles 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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