2 roasted rye malts: Chocolate, and Red Rye Crystal.
With all the talk of roasted rye malts in the recent Rye Community Bake, I had to try some.
Red rye crystal seems to be used in a lot of rye formulas. And cocoa powder is called for in some, too -- so I think the chocolate roasted one may fit somewhere.
To be clear -- chocolate is not added to the rye, but rather, the rye is roasted until it turns chocolate-y in flavor.
I haven't baked with them yet, but I have made "herbal tea" with them. Two teaspoons of the whole grains (not ground or crushed) boiled in a sauce pan with 1 liter of water for at least 15 minutes. Simmering longer makes the "tea" darker and stronger flavored. I pour it through a tea strainer into my mug, then sweeten to taste. (If you let it boil/simmer/steep long enough, the grains sink and you can pour off the "tea" without a strainer.)
After the tea has been boiled long enough, you can then let it simmer or steep to develop darker color and stronger flavor.
These were purchased from a brewing supply store. The roasted grains are NOT "ready to eat." I was told by a malter (I think it was Briess) that merely "steeping" in hot water, as you would with regular tea, is not enough to make the tea safe to consume.
The malter did not want to specify a boiling time, but my belief is that the water must be boiled, with the grains in the water, for at least 10 minutes in order to make them safe to consume.
Anyway, it usually takes me 15 minutes of boiling/simmering of the grains to get the water to the flavor I like.
These are the ones I bought:
Chocolate on the left, red crystal on the right:
I've also made "tea" with 3 roasted wheat malts:
For a chocolate flavor: https://shop.greatfermentations.com/product/weyermann-chocolate-wheat/specialty-grains
For a caramel flavor: https://shop.greatfermentations.com/product/weyermann-caramel-wheat/specialty-grains