Equipment * 15cm sphere mould * Pastry brush * Heatproof bowls * Palette knife * Baking paper Ingredients Chocolate Shell * 500g good-quality milk chocolate Crispy Malt Clusters * 50g Rice Krispies * 80g milk chocolate * 20g Horlicks * 10g skimmed milk powder Malt Filling * 250g white chocolate * 100g milk chocolate * 75ml double cream * 50g Horlicks * 20g skimmed milk powder * Pinch of fine sea salt Crunch * 100g good-quality honeycomb, roughly broken into 1–2cm pieces Method Step 1 – Make the Crispy Malt Clusters Melt the milk chocolate. Stir in the Horlicks and skimmed milk powder until smooth. Fold through the Rice Krispies until evenly coated. Spread onto baking paper and leave to set. Once firm, roughly chop into chunky pieces. Step 2 – Make the Chocolate Shell Temper (or gently melt) the milk chocolate. Brush a generous layer inside both halves of the mould. Chill for 10 minutes. Repeat with a second layer. Leave until completely set. Step 3 – Make the Malt Filling Heat the double cream until just steaming. Pour over the white and milk chocolate. Leave for two minutes before stirring until smooth. Whisk in the Horlicks, skimmed milk powder and sea salt. Allow the mixture to cool until thick enough to hold its shape. Step 4 – Assemble Fold the chopped crispy malt clusters and honeycomb through the malt filling. Spoon into both chocolate shells, leaving a 5mm border around the edge. Seal each half with a thin layer of melted milk chocolate. Chill until completely firm. Step 5 – Join the Halves Warm a baking tray or plate slightly. Briefly place the edge of each chocolate half onto the warm surface until it just begins to melt. Press the two halves together. Run a little melted chocolate along the join and smooth with a palette knife. Leave to set completely. #fyp #alanaspencer #contentcreator #content #tastetest #foodreview #review #FoodLover #sweet #baker #bakersoftiktok - @alana.spencer1992