Line a deep baking dish (20 x 30 cm) (approximately 8 x 12 inches) with parchment paper. Gently warm the cream, butter and cocoa powder in a saucepan.
In a separate pot, slowly bring the sugar and 2-3 tablespoons water to a boil. Boil, without stirring, until a golden caramel. Add the hot cream mixture and stir until a smooth.
Pour into the prepared pan, let cool and cover with gold leaf. Let cool and cut into about 50 caramels.