Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

Either you love the flavor of malt or you don't...I happen to be a huge fan! Malt powder is ground sprouted barley and imparts a distinct flavor and aroma to baked products, milk shakes and, in this recipe, candy.

As a child, I loved all kinds of store shelf candy such as Snickers, Kit Kats and especially those Whoppers. For Taste of Tulalip 2011, my staff and I created these little super delicious and crunchy nuggets as homage to the classic malt ball. They are not difficult to make, although patience is needed for drying time.  

 

 

Malted Milk Balls

2 fresh egg whites*

1/4 cup granulated sugar

1/2 cup powdered sugar

1.5 tablespoons cocoa powder

2 tablespoons of malt powder

Quality Bittersweet Chocolate** as needed (chopped)

*Egg whites will whip better at room temperature.

**As a pastry chef, I am frequently asked what type of chocolate I prefer to use. My choice for bittersweet chocolate is E. Guittard, because they are one of the world's most respected purveyors of high quality premium chocolate and the oldest family owned and operated chocolate company in the U.S.


Preheat oven to 225 degrees F.

Sift powdered sugar, cocoa powder and malt powder together. Set aside.

Slowly begin whipping room temp egg whites until slightly foamy and gradually pour in the granulated sugar. Increase mixer speed until the meringue is stiff but not dry. Fold in the sifted powdered sugar, cocoa and malt powder.

Fill a pastry bag with the meringue and pipe the desired size on the baking sheet pan lined with parchment. Typically, I make them the width of a quarter and a half inch high.

Bake in the 225 degree oven until crisp and completely dried out, about 1.5 to 2 hours depending on your oven and size of meringues.

Once completely cooled, you will dip each malted meringue into the tempered chocolate.


The easiest and best way to temper chocolate:

In a microwave-safe bowl begin melting your chocolate in 20 second intervals and stir between each interval. Continue the process until your chocolate is about 80 percent melted (there should still be chunks). Remove from the microwave and continue stirring until all the chocolate melts from the residual heat. Properly tempered chocolate should be slightly thick and should be around 88-90 degrees Fahrenheit.

Once your chocolate is tempered, use a fork to dip each meringue, tapping off the excess. After removing the excess, place each malt ball on a parchment lined baking sheet pan and finish with a sprinkling of malt powder. Allow the chocolate to set, which should take 5-10 minutes depending on the humidity in the kitchen.

Enjoy.

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