Malted Chocolate Balls 

Difficulty : Easy

Prep Time : 30 Minutes

Total Time : 45 Minutes

Serving Size: 70 Balls 

 

Ingredients

White Chocolate 255g

Malt Powder 255g

Milk Chocolate Pieces 340g

PRODUCTION METHOD

1. Line a baking sheet with parchment paper and put to one side.

2. Melt the White chocolate over a pan or slowly simmering water.

3. Add Malted Powder and mix quickly to fully combine.

4. Work quickly using a tea spoon into little balls, place on lined tray

to cool and set, minimum of 20 minutes.

5. Place ⅔ of the chocolate into a bowl and melt over slowly simmer

water. If possible use a temperature probe to get the chocolate

to between 42-45 C .

6. Take off the heat and add the remaining chocolate. Stir and leave

to cool until around 27C.

7. Increase water to a medium to high heat.

8. Once the chocolate has cooled return to the water and stir

vigorously with a spatula for 2-5

second bursts until it is 30-31C.

9. Using a fork, dip the balls into the chocolate and then return to the tray.

10. Refrigerate until ready to serve.

Hints & Tips 

If you do not have a temperature probe, you can still try and follow the instructions

without actually testing temperature. The end result will just last in thicker chocolate

coated balls without such a shine to them.

Prepare the crunchy balls a day ahead of time to allow them to dry out fully, giving

them more crunch.

Use good quality Chocolate to ensure the recipe gives you the best possible end

result. Quality chocolate will have a matte gloss finish and smooth texture that is free

of discoloration. Dark chocolate should make a snapping sound when broken without

crumbling while white and milk chocolate should bend rather than snap.

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