The salted caramel recipe is adapted from the wonderful In search of Heston blog, but I substituted brown sugar for liquid glucose.
Break the chocolate into even-sized chunks and place in a bowl. Put the bowl into a microwave and cook on full power for 15-25 seconds. Stir the chocolate and give it another blast. Keep on doing this until almost all of the chocolate has melted. It wll take about 2 minutes altogether. This method is much easier than the traditional bain marie method, and also does a pretty good job of tempering the chocolate (which means your chocolate will have a glossy finish and crisp snap).
Spoon the chocolate into silicon or plastic moulds and swirl the moulds round until the sides are all coated. Place in the fridge to set - about 20 minutes. Make sure you leave enough chocolate to seal the cases.
Cut the butter into small, evenly-sized chunks. Place all the ingredients except the cream into a pan and mix well. Put the pan on high heat, and bring the temperature up to 100°C (212°F), stirring constantly. When it is up to temperature, remove from the heat and turn it down to medium. Put the pan back onto the ring and cook until the temperature is about 117°C (243°F), stirring constantly with a whisk.
Remove the pan from the heat, and whisk in the cream in three batches, making sure each batch is fully combined before adding the next. Do not taste the caramel. If you do, you will eat it all because it is so delicious.
When your chocolate cases are set, pipe caramel into each case, being careful not to overfill them. Allow the filling to settle for a few minutes. Your remaining chocolate will probably have set, so you'll need to microwave it for 30 seconds to melt it again. Spoon enough chocolate on each rolo to form a seal, and spread it flat with a palette knife if necessary. Put the rolos back in the fridge to set.
When they are set, remove them from the moulds and consume with glee.