Special equipment: a candy thermometer; chocolate molds
Place 600 grams of the milk chocolate into a heatproof bowl or the top of a double boiler. Melt, using a microwave or double boiler, until the chocolate registers 110 degrees F on a candy thermometer.
Once melted, add the remaining chocolate to temper. Add strawberry malt balls as desired for crunch. Pour into molds and let set.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Frederick "Froggie" Isla