Another new ingredient in our pantry is these malt crisps. The crunchy malt flavor and light texture are really tasty. Having malt in this form presents a number of new possibilities: from a crunchy topping for sweetbreads paired with smoked fennel puree to the texture on top of a delicate chocolate sheet. Right now, they are a great snack while writing and thinking about food. In fact, as I’m mulling this, they could work well with the foie gras flake bar we are working on.
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