I will always want to know what Shawn Askinosie is concocting, as I appreciate the quality and whimsy of his wares. This latest offering, with a very long name: Malted Milky Dark Chocolate Dripping Down My Wrist, Lick, Lick, is part of the collaBARation series. Here, Askinosie Chocolate paired up with Jeni’s Splendid Ice Creams in Columbus, Ohio.
The bar is wrapped in a semi-translucent sleeve that neatly keeps your chocolate shards from migrating to clothing, upholstery, or bedding. It sports Shawn’s familiar appealing design of alphabet adorned squares. The 60% Tanzanian chocolate has a slightly chewy texture, which goes well with the dry, malty finish. As I kept eating—it’s very user-friendly—I noticed more underlying creaminess. It is very different from everything else in the dark milk segment of the market: less sweet, tangier, and layered with malt.
Suddenly, I was curious about what exactly is malted milk. Consulting Wikipedia I found:
Malted milk is a mix of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder.
“London pharmacist James Horlick developed ideas for an improved, wheat and malt-based nutritional supplement for infants. Despairing of his opportunities in England, James joined his brother William, who had gone to Racine, Wisconsin, to work at a relative’s quarry. In 1873, James and William formed J & W Horlicks to manufacture their brand of infant food in nearby Chicago. Ten years later, they earned a patent for a new formula enhanced with dried milk. The company originally marketed its new product as “Diastoid”, but trademarked the name “malted milk” in 1887.
Despite its origins as a health food for infants and invalids, malted milk found unexpected markets. Explorers appreciated its lightweight, nonperishable, nourishing qualities, and took malted milk on treks worldwide. William Horlick became a patron of Antarctic exploration, and Admiral Richard E. Byrd named a mountain range in Antarctica after him. Back at home, people began drinking Horlick’s new beverage for enjoyment. James Horlick returned to England to import his American-made product back home and was eventually made a baronet. Malted milk became a standard offering at soda fountains, and found greater popularity when mixed with ice cream in a “malt”. “Malt shops” owe their very name to the Horlick brothers.”