There is something unmistakably joyful about biting into a Malteser. That crisp shell of milk chocolate gives way to a light, honeycomb-textured centre that almost dissolves on your tongue. It is a combination that feels airy yet indulgent, crunchy yet creamy, simple yet satisfying. But what exactly is inside a Malteser? What gives it that irresistible texture and flavour that has made it a firm favourite in the UK since the 1930s? Let’s take a closer look inside the little chocolate ball that has captured hearts and sweet cravings across generations.

The Signature Crunch

At the heart of every Malteser lies a spherical centre made from aerated malted milk. This centre is what gives Maltesers their name, a nod to the malt flavour that defines the sweet. The inside is made by combining ingredients like wheat flour, milk powder, sugar, and most importantly, malt extract. This mixture is processed and baked into small round pieces, then exposed to high-pressure air to create that bubbly, honeycomb-like interior. The texture is crisp and delicate, designed to shatter gently as you bite into it and then melt into a sweet, malty powder.

That Smooth Chocolate Coating

Once the centre has been prepared, it is coated in a generous layer of milk chocolate. This outer shell gives Maltesers their shiny finish and smooth texture. The milk chocolate used is creamy, sweet and mild, which complements the drier, malty flavour inside. It creates a perfect balance of soft and crunchy, sweet and slightly toasted, giving Maltesers their signature mouthfeel. The coating also protects the centre and keeps it from crumbling too easily, making them ideal for snacking, sharing or even baking.

The Role of Malt Extract

The key flavour that runs through a Malteser is malt. Malt extract is made by germinating cereal grains like barley, which are then dried and ground into a syrup or powder. This extract has a distinct toasty sweetness with a slightly savoury note that deepens the flavour of the sweet without overpowering it. It is what gives Maltesers their unique identity, setting them apart from other chocolate-covered treats like truffles or caramels. The malt also contributes to the texture of the inner sphere, helping it hold its bubbly, crisp structure.

Are There Any Other Ingredients Inside

In addition to malt and milk chocolate, the full ingredient list includes wheat flour, glucose syrup, skimmed milk powder, lactose, cocoa butter, vegetable fats and emulsifiers. These ingredients all serve a purpose, whether it is to stabilise the chocolate, improve texture or enhance the creaminess. While the full recipe is closely guarded by Mars, the company that makes Maltesers, the product remains remarkably consistent in flavour and texture. The centre does not contain any gooey fillings, creams or soft layers. It is all about that light crunch and smooth chocolate.

What Makes Maltesers So Light

A big part of Maltesers’ charm is how light they feel. This is partly because of the aeration in the malted centre. Unlike solid chocolate or dense nougat, the inner core of a Malteser contains air pockets, giving it a puffed structure that breaks apart effortlessly in your mouth. This design makes them feel less heavy, even though they are still made with sugar, milk and cocoa. It is why so many people think of Maltesers as a lighter option compared to a solid chocolate bar.

Final Thoughts

So, what is inside a Malteser? It is a crunchy, aerated centre made from malted milk and wheat, surrounded by a creamy coating of milk chocolate. There is no liquid core, no soft fondant, just a perfect balance of texture and flavour that melts in your mouth while still giving you a satisfying crunch. The malt extract brings a warmth and depth that makes each bite taste a little bit toasted, a little bit sweet and completely moreish. It is this clever construction that has kept Maltesers at the top of the chocolate shelf for decades, beloved by snackers of all ages.

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