Manage Sugar Caramelization: Watch the sugar closely during melting to prevent burning – the difference between perfect amber and bitter black is just seconds. Color indicates readiness, shifting from pale yellow to deep golden brown.

Control Caramel Temperature: Use medium-low heat and stir consistently to prevent scorching. Uneven heating can cause crystallization, resulting in grainy caramel instead of smooth, silky texture.

Prevent Chocolate Seizing: Ensure chocolate and caramel are similar temperatures when combining. Any water droplets or significant temperature variations can cause chocolate to become lumpy and unusable.

Master Truffle Handling: Keep caramel balls consistently cold during chocolate coating. Frozen centers prevent melting and help create a smooth, professional chocolate shell with clean edges.