I was wanting to make chocolate covered caramel apples for halloween this year. I've had some great ones recently, one in Washington, and one here in Louisiana (shreveport from the Chocolate Crocodile) but when i tried my chocolate looked like elephant skin and started sliding off the caramel pulling the caramel off w/ it. what's the propper way to do this? and what type of chocolate do you use.
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JanH to the rescue!!! THANKS!