Line a baking sheet with parchment paper. Set aside.

Roughly chop 7 ounces of the chocolate into small pieces. Pour into a microwave-safe glass bowl. Microwave on high for 90 seconds to 2 minutes, stirring every 30 seconds, until completely melted and smooth.

Use a spoon to drop 1 tablespoon of melted chocolate onto the parchment-lined baking sheet. Use the back of the spoon to swirl into a 2-inch disc. Repeat to make 18 discs, spacing them about 1 inch apart.

Immediately press 4-5 pecan halves onto each chocolate disc while the chocolate is still wet.

Spoon 1 teaspoon of caramel sauce over the center of the pecans on each cluster.

If using, add ½ teaspoon of raspberry jam on top of the caramel.

Roughly chop the remaining 3 ounces of chocolate and melt using the same method as before. Spoon about 1 teaspoon of melted chocolate over each cluster to seal in the caramel and jam.

Sprinkle with flaky sea salt.

Refrigerate for 20 minutes, or until the chocolate is completely set.