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Post by domas on Nov 4, 2011 9:11:43 GMT -5
hello dears,
I am planning to make my first batch of milk choc and I was thinking about adding a little malt.
Any experience with malt? What kind of? There are thousands of malts out there.. Caramel malt? Wheat, Rye malt?
Greetings,
Domas
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Post by tocoti on Nov 7, 2011 20:34:47 GMT -5
I would probably investigate diastatic malt. Think of the enzymes. I wouldn't recommend using it in a grind as it might collect and make a big milk dud. Could be messy but if you try it let me know.
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Post by timwilde on Jan 28, 2014 13:35:46 GMT -5
You will want to use a dry malt extract; generally found at homebrew shops. I would stay away from specialty grains as that may overpower or otherwise give you flavors you're not looking for. A typical light DME is going to be great. I'd suggest adding it in a 5%-10% of what your dry milk powder content is. You can also try using a dry "malted milk" powder you find in grocery stores, but that may be more expensive and will definately contain ingredients you may not want in your chocolate. Some notes: Wheat malt is going to be 50% Barley and 50% Wheat unless otherwise stated; this is because the intention is for beer making. Rye malt, you may not find in a DME, however, if you can, it will be darker and give a spiciness to the malt character. Caramel malt is just a roasted malt roasted to a caramel color; may impart some smokey flavors and the malt flavor will be a lot bolder. Many of the specialty malts will only be available as actual grains whole grains. You dont want to grind this to flour and put it in, there are a lot of tannins and other flavors you dont want in your chocolate. Dry Malt Extract or DME is the only thing I would suggest. You most definately dont want to use a Liquid Malt Extract; which is like honey, where it is water and malt extracted during the beer making process and reduced down to about 20% water. This will likely seize your grinder. Here's a common place to check out malts; remember DME Only, at the bottom of the page: www.northernbrewer.com/shop/brewing/brewing-ingredients/malt-extractThe different grades are just different roasting qualities. The darker the roast, the more bitter and roasted the malt flavor will be. It goes from Extra Light (sweet malt similar to a malted milk, or malt milkshake) To Extra Dark, which will be slightly bitter, sweet and have a roasted/smokey aroma and flavor to it. Hope this helps.
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Post by Randy on Jan 28, 2014 14:29:01 GMT -5
Hey, it's another homebrewer turned chocolatier! Hiya, timwilde. Your DME advice sounds right on but it wouldn't surprise me if even that turns to goo. Anybody actually done this?
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Post by timwilde on Jan 31, 2014 1:38:32 GMT -5
Yep, been homebrewing for almost 20 years now It shouldnt turn to goo if DME is used; if you use ground grains or LME yeah, almost instant/garanteed disaster. DME is made from extracting the sugars from the grains through the mashing process; it's actually how all malt of any kind is made. However, DME is reduced down into a concentrated form similar to that of the Liquid Malt Extracts but then is spray dried so that only the solids remain. These solids are nearly pure sugars extracted from the grains. If used as a percentage of and used with the Dry Milk powder it shouldnt cause any issues. After all, the dry milk powder has a lot more ingredients in it and is essentially made by the same process. I'd imagine it would gum up your chocolate or turn it to a gooey mess as well as any milk powder would.
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Post by Randy on Feb 1, 2014 14:52:20 GMT -5
What you say sounds true and correct, but I think of DME as a sticky substance despite it's dryness. Hmm. It may be worth the risk of trying it to get a malted-milk chocolate. If anyone ever does this, PLEASE report back to us. A bit over 20 years brewing, m'self. I'm all-grain now so no malt of any kind on-hand. I haven't thought of straight grain as a chocolate add-in, but I just might try some hops some day. Black IPA Chocolate, anyone??
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gap
Apprentice
Posts: 390
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Post by gap on Feb 22, 2014 3:24:26 GMT -5
I've used dry malt extract. I used a "dark", but as suggested above, I would suggest you use a "light"
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demy
Neophyte
Posts: 9
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Post by demy on Aug 6, 2016 2:41:33 GMT -5
I've got some malted milk powder and I've mixed it into chocolate a couple of times. Those experiments didn't turn out great for other reasons but I'll be trying it in a controlled experiment here pretty soon.
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Post by littlehummel on Aug 10, 2016 22:53:40 GMT -5
In my test, I used Briess dark malt extract in powder form. My girlfriend said "hey, this tastes like sweet potatoes with brown sugar on top" and so I dipped my finger into the extract, and it did! I only added about .4% to the final product, but you could definitely tell that it was in there.
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