Me and my son, we wanted to reverse engineer the secret of the Caramilk with it’s soft caramel center.
We played with sugar, butter, cream and chocolate for the last 2 weeks.
First we learned to make salty, soft and creamy caramel… it took us at least 3 batches to get it right.
Yesterday, we tried to make hemispheric chocolates filled with this caramel. As you can see, we failed. It looks more like chocolate with chunks of soft caramel. The problem with this is that, under room temperature, the caramel tends to leak.
I used this to reinforce again the idea that mistakes and failures are opportunities to learn and improve. We went back to the design board and we found a solution, thanks to Youtube.
My son was very sad when I told him: I am so sorry it did not work out as planned, we need to eat this batch and start over and apply the solution we learned.
Martin Pham Dinh 