Port Townsend Chocolate Company's Caramel is truly a mouth watering, creamy and buttery tasting treat. A Savage Cooker is used to heat the caramel base to a temperature close to 300 degrees. The caramel is perfectly cooked when the caramel reaches a consistency that will instantly ball up in an ice water bath. The caramel is then poured into holding trays. Some trays are empty and they create the pieces of plain caramel and dipped caramel. Some trays hold pecans and these will created the "naked turtles" and the "dipped turtles". The enrobed pieces are hand dipped in dark chocolate with a 56% cocoa content and then marked accordingly.
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