Place your gelatin sheets in a cup of cold water to bloom for 3 minutes. Set aside.

Place the chocolate in a large bowl, and set aside.

In a small saucepot, heat the cream and whisk in the bloomed gelatin sheets on medium heat until it starts to simmer.

After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours.

In a tall stainless steel pot, on low heat, stir together the sugar and water with a spatula until the sugar is completely melted. Then, remove your spatula, turn up the heat and cook until the mixture starts to bubble and turn a dark amber color.

Once the sugar is a dark amber color, turn off the heat and gently add the cream in 2-3 parts and whisk together.

Add softened butter, salt, and vanilla and whisk together until smooth.

Let the caramel cool for 30 minutes.

Pour chocolate pudding into small ramekins, set in the refrigerator for 2 hours.

Pour room temperature caramel over the chocolate pudding.

Chop TCHO 54% Dark Milk Chocolate into small pieces and sprinkle over the caramel for added flavor and texture.

Finish with a sprinkle of sea salt.