Posted April 5, 2014
Our in-house chocolatier hand dips caramels weekly for a continuous, fresh supply! To prepare these best selling treats, our caramel is melted and poured onto slabs. Once it hardens, we will use a tool (shown below) to cut the caramel slabs into tidy squares.
These squares are dunked into the melted and tempered chocolate (we dip in both milk and dark chocolate) and then carefully laid onto the cooling trays to set (shown). For our unique sea salt caramels, we finish with Hawaii Kai Palm Island Red Sea Salt before the chocolate hardens.