I coated the top and bottom of the caramel slab in chocolate before I sliced them. Unfortunately, the sides got a little too sticky when left at room temperature. Next time, I’ll dip the whole caramel. Still, quite tasty!
Bob Vivant is about real food. Fresh ingredients. Sweet indulgences. Farm fresh eggs. Homemade bread. Sleeping with cookbooks. Sipping. Savoring. Sharing. The moment. This moment. Life, one delicious bite at a time.