1. In a bowl, mix 50 ml cream with sifted cocoa powder until smooth.
2. In another bowl, combine agar agar with 1 tbsp water until lump-free.
3. Weigh out 45 grams of chocolate and set aside.
4. In a saucepan, heat remaining cream with sweetener and salt until dissolved.
5. Stir in cocoa paste and chocolate until fully mixed.
6. Add agar agar, stirring until smooth.
7. Pour into molds and refrigerate for at least 2 hours.
8. Cut the carton to release pudding, dust with cocoa, and serve.