Ganache: Tips, Techniques & Troubleshooting in Pastry & Baking Posted September 7 5 hours ago, Jim D. said: Good idea. It would be a mess, but part of what we do for our art! Thanks. What I've done for pop rocks is to put the pieces in a fine sieve and pour thinned chocolate over the top. Shake it around while the chocolate sets up. I'm sure caramel bits would work similarly.