Coconut Cream Caramel & Chocolate Chrysalis
 

 Step 10:

Pour onto parchment paper and allow it to cool. 
  
 
 Step 11:

Making the Chrysalis:

Sorry for lack of photos, but I only have a few seconds to work with the chrysalis before its harden. Preheat oven to 325F and place the cooled caramel on a parchment lined pan. Cook until it melts. Spread the mixture between two sheets of parchment and cut into rectangles the length on the Cream Caramel.

Remove the Cream Caramel from the mold and roll the chrysalis around it. Let cool.

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