1. Lightly toast the pecans in a frying pan without fat until they start to become fragrant. Takes about 3-5 minutes over medium heat. Allow to cool and then chop coarsely. Line a small baking tray or baking pan with some baking parchment and set aside.

2. Coarsely chop the two types of chocolate separately and place them in two heatproof bowls. Chop the caramel candies as well and then put them in a third bowl along with a tiny bit of heavy cream. Melt the two types of chocolate and the caramels slowly and carefully in a microwave oven – don’t set the wattage too high or something may burn.

3. Pour the melted chocolates alternately on the tray or into the baking pan, then pour the caramel sauce in several spots on the chocolate and mix everything a little with a spoon. Sprinkle the chopped pecans on top of the mixture and then sprinkle with some flaky sea salt. Place the tray in the fridge for about 30 minutes to allow the chocolate to set. Remove the chocolate from the baking paper and break or cut it into pieces, then package in batches. Store in a cool place.