Almond Jay Recipe

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10 Ways to Make Traveling with Kids a Breeze Sponsored by Best Western Though probably not the most popular candy bar out there, the Almond Joy Trademark 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. See our other Halloween candy bars: Peanut Butta Cups, Twixt, and Snickles. Download the Almond Jay wrapper Special equipment: 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: Kitchen scale Tape measure Chocolate thermometer, such as CDN's Three-prong chocolate dipping fork 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. Game plan: 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.