Double Chocolate Caramel Marshmallows

0 Prep a 12 x 17" sheet pan by lining it with lightly oiled parchment paper.
Chocolate caramel
1 Combine all caramel ingredients except for bittersweet baking chocolate in a thick bottomed, heavy duty pot.  Stirring constantly, heat on medium heat until all ingredients have melted and dissolved.  Bring to a boil over medium heat.  You stir this whole time.  Don't stop stirring until you pour out the caramel on the pan.
3 Once boiling, increase heat to medium high.  Cook until temperature reaches 243F. This is around 40 minutes, but watch you thermometer!
4 Turn off heat.  Add baking chocolate.  Stir until caramel and chocolate are uniform.
5 Pour on parchment paper.  Cool for a minimum of four hours before making marshmallow.
Chocolate Marshmallows
Hydrate Gelatin
7 Measure out 180 grams of cold water.  Begin to whisk the water and add in 30 grams of unflavored gelatin while whisking.  Set aside.
9 Add sugar, corn syrup, and water in a heavy duty, thick bottomed pot.
10 Stirring constantly, cook until syrup reaches 252F.
11 Turn off heat. Pour syrup into a 5 quart planetary mixing bowl and allow it to cool undisturbed until mix reaches 212F.
12 While syrup is cooling, heat gelatin over a hot water bath until fluid.  
13 Once syrup is 212F, add in gelatin.  Using the wire whisk attachment, turn mixer to high.  Mix for 8 minutes. Add in cocoa, mix for 30 more seconds.
14 Spread marshmallow directly on top of chocolate caramel.  
15 Top marshmallow with a lightly oiled piece of parchment paper and allow it to set for a minimum of 12 hours before cutting.
16 Cut into desired size.  Wrap pieces in cello candy wrap or cut parchment.
17 Store in an airtight container.