"That sounds perfect to me. Cool the caramel in a large bowl and scoop out bits and dip. That way when the chocolate hardens the inside will be gooey instead of chewy, which is my preference. Care to share any of those caramel recipes?"
Discover Chocolate and Live La Vida Cocoa!
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Josh Nise
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Josh Nise joined Clay Gordon's group
Home Brew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Josh Nise joined Clay Gordon's group
Kitchen Confectionery
Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
Josh Nise replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Also maybe you could use untempered chocolate to coat. As from what I understand untempered chocolate melts at lower temps and is softer."
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Making chocolate from the bean in Peru.
- My favorite chocolate is:
- Without PGPR
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