I’ve mentioned my dad’s childhood love of frosty chocolate malts previously. On a summer afternoon, he’d hop on his Stingray bike and cruise to Fosters Freeze for a chocolate malt (with extra malt, of course!). This year, I decided to surprise him with a new malted creation, malt ball bark. The dark chocolate base layer is topped with a malt-infused semisweet chocolate layer, and chopped malt balls add the final embellishment to this malt lover’s dream – follow with a glass of cold milk!
While I’ve certainly inherited my dad’s love for chocolate, his patience, generosity, and sense of humor are the qualities I aspire to develop. Happy Father’s Day, Dad!
Malt Ball Bark
4 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 tsp vanilla extract
8 ounces semisweet chocolate, chopped
3 Tbsp malted milk powder
3 ounces malt balls, chopped
Line a 13 x 9-inch baking dish with parchment paper. Place bittersweet and semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat and stir in vanilla. Pour melted chocolate into prepared dish and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove dish from refrigerator and leave at room temperature while melting remaining chocolate.
Place semisweet chocolate and malted milk powder in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 5 minutes. Pour melted chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with chopped malt balls, pressing gently to adhere. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.
Yield – 16 pieces (serving size: 1 piece)
Calories – 170
Carbs – 23