Pastry Chef Attempts to Make Gourmet Almond Joys Gourmet Makes
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Date: 2019-10-25
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Comments and reviews: 10
AJtheory
These would be a great keto snack, nay a food, if a low-sugar or non-sugar high-cacao content dark chocolate was used. For sweetened option, a sugar-alcohol such as steviol (stevia) or eurythritol (pyure, swerve etc) could be used. Alternately, even a small amount of sugar (sucrose, a naturally-occurring disaccharide of fructose and glucose, and not HFCS) could be used: the fiber in the coconut compliments i. e. offsets most adverse effects of the sugar, especially if it's not a high-fructose type, such as inverted sugar (syrup, which is free-floating monosaccharides of glucose and worse/fructose, HFCS etc. This is why fruit generally isn't as 'bad' as processed foods which contain high sugar and less-or-no fiber. You could even add a bit of ACV (ketones to assist with ketosis, process, but that might make it taste funny: ) So maybe you have the ACV as a beverage on the side, with a bit of water: )
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These would be a great keto snack, nay a food, if a low-sugar or non-sugar high-cacao content dark chocolate was used. For sweetened option, a sugar-alcohol such as steviol (stevia) or eurythritol (pyure, swerve etc) could be used. Alternately, even a small amount of sugar (sucrose, a naturally-occurring disaccharide of fructose and glucose, and not HFCS) could be used: the fiber in the coconut compliments i. e. offsets most adverse effects of the sugar, especially if it's not a high-fructose type, such as inverted sugar (syrup, which is free-floating monosaccharides of glucose and worse/fructose, HFCS etc. This is why fruit generally isn't as 'bad' as processed foods which contain high sugar and less-or-no fiber. You could even add a bit of ACV (ketones to assist with ketosis, process, but that might make it taste funny: ) So maybe you have the ACV as a beverage on the side, with a bit of water: )
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Daniel Rivera
Becasue the coconut is translucent instead of opaque white, it would indicate that the actual coconut structure has changed much like candied fruit which turns transparent after being subject to slow heat, water, and sugar. I think if you candy and tenderize the coconut first, then mold it to the desired shape, and then properly cover it in tempered chocolate, then you would get similar results to the original. It would also explain why the original is sweeter in flavor since the coconut is candied.
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Becasue the coconut is translucent instead of opaque white, it would indicate that the actual coconut structure has changed much like candied fruit which turns transparent after being subject to slow heat, water, and sugar. I think if you candy and tenderize the coconut first, then mold it to the desired shape, and then properly cover it in tempered chocolate, then you would get similar results to the original. It would also explain why the original is sweeter in flavor since the coconut is candied.
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janice jtj
My only knowledge of chocolate tempering is from how to cook that chocolate secret video and it even allowed me to make chocolate flowers and decorations from real chocolate with only a microwave, a grater, a bowl, and a spoon. I think it is definitely easier quicker and more accessible than sous vide please do check it out (even tabling looks like less of a hassle than sous vide to be honest, especially for most people at home)
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My only knowledge of chocolate tempering is from how to cook that chocolate secret video and it even allowed me to make chocolate flowers and decorations from real chocolate with only a microwave, a grater, a bowl, and a spoon. I think it is definitely easier quicker and more accessible than sous vide please do check it out (even tabling looks like less of a hassle than sous vide to be honest, especially for most people at home)
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Shifttube
i love when the other people that work there stop to taste and point out whats wrong and try and act like its the first time they have hear about it. well they all in the same small kitchen together lol just funny then you know they know what to say b4 they walk by and claire say try this and they find the 1 little thing wrong with them lolol whats wrong is the orignal was made by a mech.
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i love when the other people that work there stop to taste and point out whats wrong and try and act like its the first time they have hear about it. well they all in the same small kitchen together lol just funny then you know they know what to say b4 they walk by and claire say try this and they find the 1 little thing wrong with them lolol whats wrong is the orignal was made by a mech.
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Spookay T'is Me
When using a sous vide/immersion circulator for chocolate. You need to make sure that you're not just adding ice to the water and reheating as soon as the thermostat hits the lower temp. You need to mash the chocolate around and cool the chocolate down for a good long while, not just reacting to the thermostat. Seems obvious however it's a very very common mistake.
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When using a sous vide/immersion circulator for chocolate. You need to make sure that you're not just adding ice to the water and reheating as soon as the thermostat hits the lower temp. You need to mash the chocolate around and cool the chocolate down for a good long while, not just reacting to the thermostat. Seems obvious however it's a very very common mistake.
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Noreen Pitts
It probably would help to coat the bottoms with chocolate before doing any attaching of almonds or enrobing the tops. I'm guessing that the coconut fat is, indeed, migrating and affecting the temper of the chocolate. The original Almond Joy does use milk chocolate, and I would guess that something is added in somewhere to help stabilize the temper.
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It probably would help to coat the bottoms with chocolate before doing any attaching of almonds or enrobing the tops. I'm guessing that the coconut fat is, indeed, migrating and affecting the temper of the chocolate. The original Almond Joy does use milk chocolate, and I would guess that something is added in somewhere to help stabilize the temper.
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Ian Trout
Am I the only one that wants to fabricate all the things they need for these projects. They always end improvising something and I always think I have the tool they need or I know where to get the right thing from the hardware store. This isn't a knock on them, I just want to help the best way I know how.
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Am I the only one that wants to fabricate all the things they need for these projects. They always end improvising something and I always think I have the tool they need or I know where to get the right thing from the hardware store. This isn't a knock on them, I just want to help the best way I know how.
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Lavendar Skies
I feel Claire's pain with tempering chocolate. I can NEVER make boiled eggs right on the first try. The longest it's taken me to make them right was about 2/3 hours. I've tried all the hacks and they never come out right the first try and I have to wait forever. Something always goes wrong.
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I feel Claire's pain with tempering chocolate. I can NEVER make boiled eggs right on the first try. The longest it's taken me to make them right was about 2/3 hours. I've tried all the hacks and they never come out right the first try and I have to wait forever. Something always goes wrong.
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shorkboy
I hope Claire knows that I used this video to help me figure out how to make my 10 year old sister almond joys she can eat since she loves them but shes allergic to sugar now and I wanted her to have her favorite candy for Halloween thank you Claire you are an angel
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I hope Claire knows that I used this video to help me figure out how to make my 10 year old sister almond joys she can eat since she loves them but shes allergic to sugar now and I wanted her to have her favorite candy for Halloween thank you Claire you are an angel
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gay worm ???
the entire exchange between brad and claire over the phone about the vacuum sealer and birds has me in actual tears. just picking up some medicine okay but brad would totally walk into the pharmacy with like eight birds so i can't even say that isn't plausible
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the entire exchange between brad and claire over the phone about the vacuum sealer and birds has me in actual tears. just picking up some medicine okay but brad would totally walk into the pharmacy with like eight birds so i can't even say that isn't plausible
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