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Make your own homemade chocolates - Almond Joy Chocolates: chocolate-making made easy | Kitchen Cents
Rachel Koller

Homemade Almond Joy chocolates

5 from 6 votes
Homemade Almond Joy chocolates filled with creamy coconut filling and almonds. A copycat recipe for any Almond Joy lover!
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Prep Time 40 minutes
Cook Time 20 minutes
Cool Time 1 hour
Total Time 2 hours

Ingredients
  

  • 1 cup whipping cream
  • 3 cups white granulated sugar
  • 2 Tablespoons corn syrup
  • 1 Tablespoon butter
  • coconut extract flavoring start with 1 1/2 teaspoons, add more if desired, the strength of your extract will directly impact the strength of flavor
  • 14 oz bag sweetened coconut flakes
  • 3-4 cups Chocolate melted
  • 1 lb almonds toasted (whole or chopped)

Equipment

Method
 

  1. In a large heavy saucepan add cream and sugar together. Let soak for a few minutes.
  2. After soaking, bring to a slow boil over medium to medium-high heat. Add corn syrup. Stirring constantly.
  3. Using a pastry brush and water to wash down sides of pan several times while boiling.
  4. Using a candy thermometer, cook to 238°F *See notes regarding calibrating your thermometer.
  5. Pour mixture out onto a damp marble slab, cookie sheet, or chilled mixing bowl (avoid glass as the mixture is very hot). DO NOT scrape pot sides when pouring the mixture. This can cause the fondant to have a gritty sugary texture rather than smooth and creamy.
  6. Place 1 Tablespoon of butter in the center of the batch.
  7. Cool until warm to touch (5-10 minutes) then beat or use bread hook in an electric mixer. Beat until mixture turns creamy and dough-like.
  8. Add coconut extract flavoring.
  9. Add coconut flakes. Mix until completely incorporated. Cover or place in an airtight container until ready to use.
  10. If HAND-DIPPING, form coconut mixture into 1 inch by 2 inches by 1/2 inch logs. Press 2 almonds on top of each log. Cover and chill until firm. Once firm, dip in melted chocolate. Please on a sheet of waxed paper or parchment paper until set.
  11. If MOLDING, use a silicone or plastic candy chocolate mold. For cleaning and use of chocolate molds, See post on Tips & Tricks for Making Homemade Chocolates. Fill each mold with 1/3 to 1/2 full of melted chocolate. Using a brush, coat sides (paint sides). Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Place an almond or chopped almonds in each mold. Fill ALMOST to the top with coconut filling. Cover top with melted chocolate to seal. Place back in the freezer to set (about 5 to 10 minutes). Once set, carefully flip and tap. If chocolates are cold enough, they will just fall out. Do not heat mold or chocolate. This will make the chocolates stick in the mold.
  12. Store in an airtight container. Best if enjoyed when freshly made but if kept in a cool dry place, these chocolates will keep for weeks if not months.

Video

Notes

  • The cream center base can be made several days before flavoring and dipping. I recommended making the fondant centers at least the night before or 24 hours before dipping to allow the sugar to soften.
  • To calibrate a thermometer, put the thermometer into boiling water. Water boils at 212 degrees at sea level. Look up the boiling point of water for your altitude. Read the temperature of your thermometer when the water at a full boil. If it doesn't match the boiling temperature for your altitude, you will need to adjust your recipe temperature by the difference between the boiling point at your elevation and the temperature your thermometer is reading at a full boil. For example, if my thermometer reads 202 degrees when the water boils at sea level, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 238 degrees, I will have met 238 degrees when my thermometer reaches 228 degrees (more or less assuming the error in the thermometer is constant across all temperatures).

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