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Though probably not the most popular candy bar out there, the Almond Joy™ is held near and dear by coconut-lovers. Our Halloween take is made with premium ingredients and is less sweet, so it has won over those who normally shy away from corner-store treats.
We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need:
What to buy:
Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38 percent Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.
From experience we can say it’s best to avoid tempering chocolate on a hot day. If you can’t, be sure to work in an air-conditioned space. Chocolate behaves best in a room-temperature environment (mid-60s to low 70s).
Once your chocolate is in temper, it stays there for only a short time, so have everything ready to go and work quickly.
This recipe was featured as part of our Chocolate Desserts photo gallery.
For the chocolate coating:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...