Yes it is. altought this way very usefull but sametime both of them chocolate and caramel melt together with same degrees. espacially caramel has 120-150 degrees melting point. we dont want to prefer this situation in the chocolate rework proses. because heating is very high. you know, too. chocolate include so sugar and butter oil and etc. all ingrediant can be affected. ı look for diffrent way about caramel proses