STEEP: 3 - 7 Days
An impression of an Almond Joy. Trying to figure out how to effectively clone it, and this is the first step / iteration.
This recipe aims to give an impression of the Almond Joy / Mounds candy bar, so many know and love. Unfortunately, because of the limited choices of good chocolates, creating an emulation provided to be difficult. But I wanted to take a crack at it anyway, and here is my first version of the Almond Joy.
HS Australian Chocolate: This was my first and obvious choice. To me, it’s the closest you can get to a good candy milk chocolate. It’s not perfect though, and its flavor is a bit different from the milky chocolate of the subject. But it’s enough to give a great candy chocolate impression that pairs well with the coconut.
FA Coconut / TFA Coconut Candy: I first chose FA Coconut because I find it one of the most natural coconut flavors. I don’t get a very heavy coconut floral note from it, like many of the others. While it did a great job, it wasn’t enough to fully stand out. So I added 1% of Coconut Candy to help the coconut cut through the chocolate.
FA Meringue: This is simply to add a bit more creaminess to the coconut, while also adding a bit more creaminess to the chocolate, as well as sweetening it. It helps throughout the entire recipe. Only 0.5% is needed.
FA Almond / FW Hazelnut: Finally, FA Almond was used to give the almond flavor. It doesn’t add that crunch and powerful almond top note like the real thing (obviously), but it does a great job of adding a nutty impression on the exhale. The Hazelnut just makes it pop out a bit more, giving the almond a bit more nutty flavor.