Malted Milk Crumb

1. 1

   Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.

2. 2

   Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed.

3. 3

   Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.

4. 4

   (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.)

5. 5

   The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

6. 6

   Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).

* Per serving · 4 servings · Values may vary.