Apples in caramel and chocolate

This morning began with the fact that after opening a bottle of kvass, I poured the whole kitchen, including myself. Still, it's clear – I have nothing to do in the kitchen today. But! Last night, I firmly decided that today I would treat the family with apples in caramel and chocolate. And if a girl gets something in her head, then nothing can knock it out of there)))
In general, it was decided – done, and even with photo steps. But as the day began, so it went-it went)) There were no necessary components, dishes, accessories, and in general, after 30 minutes of writing this recipe, I was thrown out on the login page, and I had to start writing all over again)). In general, it was like this....
First we need to make caramel. To do this, take sugar, water and vinegar, mix everything and put it on fire. Cook until our caramel turns amber color. By the way, if you want the caramel to have a creamy taste, then add a little butter. If you like the citrus shade, then replace the water with lemon or orange juice.
Well, since everything didn't work out for me, then there wasn't a single free small saucepan. That's why I used a Teflon bucket. Ha! As if not so! Caramel is not made in a Teflon ladle. The water evaporated, and the crystallized sugar remained in the ladle. After suffering, topping up the water several times, I decided to leave everything as it is. Well, this time I will have apples not in caramel, but in sugar. Not exactly that, of course, but don't give up! While the caramel is being prepared, you need to prepare the apples. Wash them thoroughly, dry them, remove the stems and stick Chinese sticks in them. I didn't have any sticks this time, and I replaced them with skewers, since I have small apples.
In general, as soon as your caramel has acquired the desired color and consistency, remove it from the fire and quickly dip the apples into it. Be careful, the caramel temperature is above 160 degrees!
We put the apples to dry on a silicone mat or foil. Part of the caramel flows down, if you want, you can then cut it off with a knife, which, in general, is not necessary.
While the apples are drying, let's do the chocolate. The first option (simple) is to melt the chocolate in a water bath, the second option is to temper the chocolate. My attempt to temper chocolate, today, of course, failed miserably.)) I will tell you in more detail how this is done and why it is necessary.
If you use melted chocolate, then when it solidifies, it has no shine and melts from the heat of the hands, i.e. the fingers will be in chocolate) This is not a problem at all if you serve apples cut into slices and forks for fruit. If you temper the chocolate, then it has a shine when solidified and does not melt very quickly - it becomes like a chocolate bar. Such apples can be served whole. When biting off, you should not be afraid that your face will get dirty in chocolate))
We also temper in a water bath. Heat the water in a saucepan without bringing it to a boil. Remove from the heat and put a bowl of chocolate on it so that the bottom of the bowl does not touch the water. The bowl itself should be perfectly clean and dry. First heat up to 40-45 degrees, then cool down to 25-27 degrees and heat up again to 32. After that, you can conduct a test – put chocolate on the back of the spoon and put it in the freezer for 1 minute. After a minute, the chocolate should harden, and not melt from the touch. If the test fails, then we begin to do the same procedure with this chocolate again 40-27-32 degrees
So, the chocolate is melted, dip our apples in it, let the chocolate drain a little and sprinkle with nuts. In general, ideally, everything should be in layers - at the top there is an apple layer, followed by caramel (i.e. caramel does not cover the whole apple), just below chocolate (again, we do not cover the whole caramel with chocolate) and nuts below, they also cover the bottom of the apple. Nuts can be replaced with waffle crumbs, coconut chips, and whatever your heart desires. I used almond petals.
We send the finished apples to the refrigerator for 3-4 hours. Our dessert is ready.
I hope that despite my bad day, you will not be afraid and prepare this wonderful dessert and pamper yourself and your loved ones with these wonderful apples. After all, you deserve it!))