7 Chocolate and Malt recipes - We Should Cocoa #70 round up

This month I had the honour of hosting We Should Cocoa, the long running blog event that challenges bloggers to pair chocolate with a different ingredient each month.  I chose MALT because chocolate and malt is such a comforting flavour combination.  It reminds me of childhood.  I hoped others might also be fond of the combination.  Then I got very worried that malt was a bit of a niche ingredient.  I was delighted that we got an interesting group of chocolate treats sent in by fellow malt lovers.  Without further ado, here they are:

Three ingredient Horlicks (malted milk powder) chocolate pots - Fuss Free Flavours

Firstly we have these magnificently simple Horlicks chocolate pots from Helen of Fuss Free Flavours.  They are the perfect indulgent and impressive dessert to finish a dinner party or for that quick chocolate fix.  Even more fun with the addition of Horlicks malt powder . 

Malted superfood bars with mango and coconut chocolate - Tin and Thyme

Choclette (coordinator of We Should Cocoa) sent in some healthy malted superfood bars with mango and coconut chocolate.  These nutritious bars are jam packed with the goodness of nuts, seeds, dried fruit and grains.  And just in case you think they are just too healthy to be fun, they are studded with chunks of mango and coconut chocolate.  These would be delicious and healthy lunchbox snacks.

Malted loaf with chocolate, fig and brazil nuts - Green Gourmet Giraffe

I too chose to use malt syrup in this malted loaf with chocolate fig and brazil nuts.  Using these add-ins made a plain loaf into something quite fancy to impress your friends and family.  It was based on a favourite overnight sourdough recipe.  If you are not in possession of sourdough starter, I am sure you could use the malt syrup, chocolate, dried figs and brazil nuts in a regular yeasted overnight bread as well.

Vegan oil-free chocolate malt cake - Veganopoulous

Faye of Veganopolous didn't find any vegan malted powder but she used malt syrup to flavour a vegan oil-free chocolate malt cake.  I have always been a little wary of using too much malt syrup and was impressed at how much malt syrup she used. It sounds just lovely.  Check out how she keeps the moisture in the cake while keeping the oil out.

Chocolate malt pie - Bite Sized Thoughts

Like Faye, Kari looked to malt syrup as a vegan option for this decadent chocolate malt pie.  It had a nutty date crust and a chocolate mousse filling which might be the first time that tofu and malt have been paired together.  And don't the marshmallows on top look pretty.

Rye rye whisky brownies - The VegHog

The VegHog moved away from malted syrup and powder into the more alcoholic realms of maltiness.  She used a favourite whisky to douse these dense chocolately Rye Rye whisky brownies.  They sounds really intense and really yummy.  With some cream and berries they would make a decadent dessert.

Malted chocolate cake - Mainly Baking

Suelle from Mainly Baking brings up the rear with a malted chocolate cake.  She enjoyed the malt and chocolate flavour combination.  It looks lovely and dense with chunks of white chocolate.  I am sure the white chocolate went well with the Horlicks and malt extract.

So there you have some great ideas for bringing together chocolate and malt, whether it be in powder, syrup or whisky, whether you are after decadence or healthy.  And over half the recipes are vegan.  Thanks to everyone who sent in recipes and thanks to Choclette for supporting me to host We Should Cocoa.

Head over to Tin and Thyme to find out the theme for We Should Cocoa in July.