Malt
Ovaltine, malted milk, beer
Malt notes in chocolate are comforting and nostalgic: Ovaltine, malted milk balls, a good stout beer. This is a soft, slightly sweet roasted note that makes chocolate feel approachable and round. It often appears in milk chocolate but is also present in certain dark bars.
What Causes It
Maillard reaction products (particularly maltol and certain pyrazines) are responsible for malt character. The specific sugars and amino acids present in the cacao determine how much malted character develops. Some origins naturally produce beans with higher concentrations of these precursors.
Where to Find It
Ghana and Ivory Coast origins often show a clean malt-to-cocoa profile. Some Caribbean origins also show this note.
Common Origins
The largest cacao producer in the world. Commodity-focused, but some fine-flavor cooperatives are emerging.