I wasn’t raised on malt as a flavor, but as we expanded our little kitchen staff, Leslie Behrens opened us up to a world of malt. After many attempts at this sauce, we found the secret to a deep, dark underlying malt flavor is a splash of molasses—not enough to taste molasses, but enough to give a deep, dark depth beyond chocolate alone.
Recipe information
Yield
Makes about 450 g (1 3/4 cups), or enough for 12 or more sundaes
Ingredients
60 g 72% chocolate, chopped (2 ounces)
80 g Ovaltine, malt flavor (1 cup)
5 g molasses (1 teaspoon)
1 g kosher salt (1/4 teaspoon)
200 g glucose (1/2 cup)
50 g sugar (1/4 cup)
110 g heavy cream (1/2 cup)
Preparation
Step 1
Follow the recipe for the fudge sauce, substituting the Ovaltine for the cocoa powder and adding the molasses along with it.
notes
Step 2
Substitute any dark cane syrup for the molasses.
Step 3
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
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.
