Heat up 200g Lonka Fudge Caramel at low heat while stirring until melted. Once the fudge caramel is completely melted, add butter immediately to the pan and remove it from the heat, whisking it to combine. Add 10 cl heavy cream to the mixture and whisk until combined. Set aside to cool, and then add sea salt flakes to taste. Prepare the gelatine as described on the packaging and mix it with the caramel sauce afterwards. Pour 30cl of heavy cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined. Pour equal amounts into 4-6 serving classes. Place in the refrigerator for about 2 hours.  Serve topped with chocolate flakes.