One of my email subscribers was wondering how chocolate candies made with high water content fillings, like caramel, can seemingly withstand blooming or other adverse effects?

It is true that even the smallest amount of water and chocolate don’t get along.  The combination often leads to problems like seizing and sugar bloom.  Yet, you can buy chocolate-covered caramels and see for yourself that they look good and tastes good.  They have a fairly decent shelf life, too.
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