Malted Milk Crumb

• 1 recipe Milk Crumb (page 74)
• 60 g Ovaltine, malt flavor (3/4 cup)
• 90 g white chocolate, melted (3 ounces)

1. Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
2. Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed.
3. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.
4. (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.)
5. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
6. Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).

milk, malt flavor, white chocolate

Taken from www.epicurious.com/recipes/food/views/malted-milk-crumb-382323 (may not work)