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I am thinking of using Hershey's Caramel Sauce in place of the liquid shown in above pic. So from top it will be chocolate layer then caramel sauce then almond praline and chocolate to seal it off. How long would a Hershey's Caramel last in such enclosure?
Or is there another way to keep flavoured chocolate in liquid form inside the chocolate?
Also can one make a caramel sauce devoid of water (to increase shelf life of chocolates) ?
I am thinking of using Hershey's Caramel Sauce in place of the liquid shown in above pic. So from top it will be chocolate layer then caramel sauce then almond praline and chocolate to seal it off. How long would a Hershey's Caramel last in such enclosure?
Or is there another way to keep flavoured chocolate in liquid form inside the chocolate?
I am thinking of using Hershey's Caramel Sauce in place of the liquid shown in above pic. So from top it will be chocolate layer then caramel sauce then almond praline and chocolate to seal it off. How long would a Hershey's Caramel last in such enclosure?
By pjm333,
