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 dip if I will not be able to keep it as is.Will the fact that the first dip screws up the temper of the chocolate result in problems with the second dip?
If it is not possible I will have to change the recipe.
updated by @magrietha-hendrika-du-plessis: 04/20/15 01:21:32