Method

1. Heat granulated sugar in a saucepan over medium heat, stirring constantly with silicone spatula or wooden spoon. Be careful not to burn it.
2. Once sugar is completely melted, immediately stir in the butter until melted and combined.
3. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream.
4. After all the heavy cream has been added, keep stirring and allow to boil around 1 minute.
5. Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Cover tightly and keep aside.
6. Melt the chocolate over double boiler until it is fully melted . Let it sit for a while .
7. Add caramel while stir .
8. Fill the chocolate mould and let it set .
9. Leave to crystallize in the fridge for 20 minutes before removing the chocolate from the casing.