Melt dark chocolate and white chocolate separately, either in a double boiler or in MW.
Heat cream and add one or two teaspoons of hot cream to the white chocolate and the remaining to the dark chocolate.
Mix well until both the chocolates are smooth.
Pour the dark chocolate on top of the caramel filling and level it with a spatula.
Pour the white chocolate all over the dark chocolate and with the help of a toothpick, make swirls on top so that the white chocolate forms beautiful pattern on dark chocolate.
Allow it to completely cool.
Refrigerate for 30 minutes.
Use a sharp knife to slice the squares.
Store them in an airtight box as a single layer.