Caramelise the sugar in a saucepan, add the cream and allow to simmer for approximately 1 minute. Allow the caramel to cool down slightly, pour it into the ice cube tray and sprinkle with sea salt. Insert the wooden sticks into the caramel.

Coarsely chop the Milk Chocolate and melt it in a bowl above a bain-marie. Then pour the Milk Chocolate over the caramel and refrigerate for approximately 30 minutes.