Hi everyone.

I am enrobing soft caramels with dark chocolate but am finding that the chocolate does not stick to the caramel well, if at all. What this means is when I bite into the caramel (about an inch square and half inch thick) some chocolate will often chip/flake off the remaining portion, leaving a less than desirable eating experience. Does anyone know a way to make the chocolate bond to the caramel to stop it from doing that? I'm currently enrobing by dipping then using a hair-dryer (on cold) to blow off excess chocolate, leaving a layer about a millimeter thick. I have tried thinning out the chocolate coating with more blowing which seems to have a positive effect but it gets to a point where the chocolate is too thin for the desired taste.

TIA.

Hi,chocolate sticks to almost everything, except on fat.

it seems (from far away) that your problem is not the chocolate itself, but theycaramel. If the caramel has a overly shine look, it could be that some fat is surfacing/splitting, making it difficult for the chocolate to stick.

for test purpose, check first the caramel, then do a test by coating something else (nuts?) to understand what you are doing incorrect. 

Otherwise you can always "dust the caramel with something to roughen the surface.

cheers.