I'm going to try these guys this year, but am I missing something? There is a fair amount of discussion on overheating the choco disks and the prevention of blooming etc. I didn't see a step in the recipe where there was any heating of the chocolate.
Does this occur naturally when it is placed on the caramel? If so, it would seem that there's a sweet spot (no pun intended) at which the caramel would be at the optimal temp to then top with the choco disks. Or does the chocolate overheat just sitting at room temp? Or am I overthinking.....

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