Easy step-by-step recipe for making your own caramel filled chocolates. Get yourself a chocolate mold and get started, it's really fun and delicious.
I love caramel filled chocolates and though my brother, the professional chocolatier, makes all sorts of filled chocolate and truffles, I buy mine. You DO make it seem simple though. :) 
He's a professional, how awesome! I loved to work the dessert station at my previous jobs, so precise and worth it. I was trying to make it seem simple, so that goal is reached, YES! 
How long would these chocolates last if kept at room temperature?
Hi Natalie, there are a lot of things that affects how long you can keep them. For example, if the temperature fluctuates, the chocolates will lose their taste and beauty a lot sooner. The most ideal temperature to keep chocolates are between 12-18 degrees (53-65 degrees fahrenheit). Also light and air are a factor in this. But if you keep them for example in a basement of some sort, I would say they're still very perfect after a week. After that you can still eat them, but they won't be as pretty as they used to be. Hope this answers your question as detailed as possible :) 
Can i use Nutella to make the shells?
Hi Stephenie, Nutella is soft and won't harden like a chocolate bar. You can use it as a filling, but not for the chocolate shells / bonbons :) 
what kind of cream heavy cream??
Hi Jennette, yes heavy cream, I will add it to the recipe :) Have a great day! 
