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Line a rectangular 20 x 15cm (8 x 12 inch) tray with parchment paper.
Place the chocolate in a heatproof bowl and set to one side.
Place the sugar and water in a heavy-based saucepan and stir to ensure all of the sugar has come in contact with the water. Use a pastry brush dipped in water to remove sugar crystals from the side of the saucepan.
Place on a medium heat, bring to the boil and cook until the syrup becomes a dark, slightly burnt caramel.
Tilt the pot gently from side to side to encourage the caramel to colour evenly as it cooks. Hold your nerve, the caramel will begin to produce smoke when it is ready. It might seem alarmingly dark, but this is exactly how it should be.
Take the pot off the heat and add the butter and cream. The mixture will bubble up inside the pot, wait a moment for this to subside and returning to a medium heat.
Bring back to boiling point and stir to make sure all of the caramel has dissolved into the cream. Remove from the heat, allow it to stand for 1 minute and pour the hot mixture over the chocolate.
Allow this to stand for 2 minutes, during this time the heat of the caramel will melt the chocolate, and then stir well until everything is completely smooth.
Pour onto the prepared tray and smooth the surface with a palette knife and place in the fridge to set.