Poor Malt Flavor

I have a question and am hoping someone can answer it!! The other day I made amalt flavor chocolate ganache that I was then going to use for truffles. The recipe called for both milk chocolate and dark chocolate. I used both accordingly but used 60% dark chocolate. The recipe also called for malted milk powder. Being the beginner chocolatier that I am, I used the kind that carnation makes...was that wrong?! The final product did not have the strong flavor I was seeking and so I added more but still no strong flavor. Any tips or suggestions on how to make again using better products or techniques? much appreciated. Thanks