Share 'Dipping cold centers'

I have a caramel center that is very soft. It is very tasty so I would love to keep it as it is, but it is impossible to dip. I do not have the means to use truffle shells at the moment. I was wondering if it will be possible to dip them by hand when they are very cold and hard. I know the shell will probably crack, but I was wondering if I do that and it turns out more manageable for a second di…