How can something that tastes so good be truly wicked? I've always loved the taste of strawberries dipped in chocolate, so I took our decadent dark chocolate and melded it with real strawberries (dried 'em to make that ripe strawberry taste even more intense). Please forgive me.
Milk chocolate (chocolate, sugar, whole milk, cocoa butter, soya lecithin as an emulsifier and vanilla), egg whites, confectioner's sugar, and barley malt.
65g (2.3oz.), 170x48mm (6.7x1.9")
Vic's rating = 7
Deb's rating = 7
The ultimate chocolate malt ball.
The über malt and chocolate combo is here. I've combined our luscious milk chocolate with lots of all natural brewer's malt...pure, straight malt goodness without fillers or extra "stuff." It starts with a crisp crunch then descends into a warm, soft, slow melt.
This tasty tidbit of smooth milk chocolate, roasted hazelnut paste, creamy cocoa butter, and pistachio nuts was inspired by my studies at The Culinary Institute of America in NY. Based on a recipe from a fifty-year-old cookbook, it's a lost treasure reclaimed. I'll accept eccentric, but crazy?