Break the dark chocolate and milk chocolate into pieces, place in two separate thin-sided bowls. One after the other, suspend the bowls over a gently simmering bain-marie; the bowls must not touch the water. Melt the chocolate, stir the chocolate until smooth.
Fill the ice cube tray with the chocolate, scatter the chocolate candies and caramel chunks on top.
Insert ice lolly sticks. Cover and leave to set for approx. 2 hrs.