Due to significant fluctuations in cocoa prices, it is common to explore alternatives. One such alternative is dark-colored dried malt extract. With a color intensity of 400 EBC (based on a 10% solution), dried malt extract can be used to replace cocoa powder. Unlike cocoa, which is typically sourced from outside Europe and has a large carbon footprint, dark dried malt extract is produced within Europe, resulting in a smaller carbon footprint. This is an important factor in a sustainable economy. Additionally, the production of dried malt extract does not involve slavery or child labor, as barley, the primary ingredient, is cultivated in Europe where such practices do not occur.
Using dark malt extract as a partial cocoa substitute in recipes can be an innovative way to introduce a unique flavor profile while potentially lowering costs or catering to specific dietary needs. Below are some considerations and tips for using dark malt extract in place of cocoa:
Flavor and Color
Flavor Profile: Dark malt extract offers a rich, malty flavor that can add complexity to recipes. It is less bitter than cocoa and has a mildly sweet, caramel-like taste.
Color: Dark malt extract will give a deep brown hue, though it may not be as dark as cocoa. The color intensity will vary depending on the amount used.
Proportions and Substitution
Substitution Ratio: Since malt extract is sweeter and less bitter than cocoa, adjustments may be necessary to achieve the desired flavor. A typical starting point is to replace 25-50% of the cocoa with malt extract.
Adjusting Sweetness: Because malt extract adds sweetness, you may need to reduce the sugar in your recipe. Start by reducing it by 10-20% and adjust according to taste.
Applications
Baking: Dark malt extract can be used in cakes, cookies, and brownies, contributing to a moist texture and a complex flavor. It can also be used in chocolate sprinkles, icing, and other cocoa-based decorative products.
Confectionery: In candies that contain cocoa, both dark and light dried malt extract can enhance flavor, appearance, and mouthfeel. Dark malt extract is also used to give a cola-like appearance to wine gums and lollipops.
Beverages: In hot drinks like hot chocolate or mochas, malt extract adds a creamy, malty note. Adjust the sweetness as needed. For malt drinks like Milo, Horlicks, and Ovaltine, dark malt extract can deepen the color, while a combination with light malt extract can increase sweetness.
Sauces and Glazes: Use malt extract in sauces or glazes for a rich, caramel-like flavor that complements both sweet and savory dishes. Dark malt extract can also enhance the appearance of these sauces and glazes, providing a deep brown color with just a small amount.
Benefits
Whether used as a cocoa replacer in baked goods, beverages, or confectionery, dark malt extract offers a natural way to achieve the desired brown color. Traditional additives for enhancing brown hues, such as caramel colorings (E150 a-d), mixtures of natural or artificial red and green food colorants, brown iron oxide (E172), or artificial brown HT (E155), are becoming less popular among consumers. These options are often limited by their technological applicability, regulatory approval, or global acceptability. As a result, there is a growing demand for natural color solutions that do not have these drawbacks.
The natural benefits of malt extract also add nutritional value to the final product.
As the demand for natural ingredients grows, particularly in innovative food and beverage development, consumers are increasingly rejecting technological additives. Global brands are recognizing the shift toward natural alternatives and must offer solutions that meet these expectations. Therefore, manufacturers seek product solutions that not only provide high stability during processing, storage, and production but are also sustainably produced and allow for clean label declarations.
Dark liquid malt extract can also serve as a substitute for the less popular brown iron oxide in pet food, as it does not have abrasive or corrosive effects on equipment.
Recipe Example
Below is a basic recipe for chocolate malt brownies, where dark malt extract is used as a partial replacement for cocoa:
Chocolate Malt Brownies
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1/2 cup dark malt extract
– 1 cup sugar (adjust to taste)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 cup chocolate chips
(Optional: Add 1/4 cup chopped macadamia nuts or pecan nuts for extra texture.)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, dark malt extract, and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan before cutting them into squares.
Tips for Experimentation
Start Small: When using dark malt extract for the first time in a recipe, start with a small batch to fine-tune the flavors and ratios.
Taste Testing: Continuously taste the batter or mixture to ensure the flavor balance is to your liking.
Texture Adjustments: Depending on the recipe, you may need to adjust the liquid ingredients slightly to maintain the desired consistency, as malt extract is more viscous than cocoa powder.
Experimenting with dark malt extract as a partial cocoa replacement can introduce new flavor dimensions to your culinary creations. Try different proportions and applications to find the perfect balance for your recipes.
