malted milk balls – most disintegrate, some are chewy – why?
In: Chemistry
It’s the humidity. If cooked ideally, the crispy malt center should melt in your mouth when coming in contact with your saliva. However, if they are exposed to humidity, the crispy inside becomes a little moist and it becomes chewy.
Exposure to moisture. Either from improper seal by the chocolate or the container.
If you dump a packet of sugar into a glass, it will dissolve extremely quickly. If you get a bag of sugar wet and let it dry, it will become hard and resist moisture initially
Manufacturing defect and moisture got in.
The chewy ones have a crack or gap in the chocolate coating. The malt interior has been exposed to humidity / moisture from the air and been absorbing it, so it’s not a dry crumbly texture inside like the properly-sealed ones are.
You get my upvote because you ask the important questions no one else has the stones to ask.
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