Recipe information
Yield
Makes about 375 g (2 1/2 cups)
Ingredients
1 recipe Milk Crumb (page 74)
60 g Ovaltine, malt flavor (3/4 cup)
90 g white chocolate, melted (3 ounces)
Preparation
Step 1
Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
Step 2
Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.) The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Elsewhere in this book
Step 3
Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
