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.