Place the sugar and water in a pot over medium heat. Once it begins to change color and darken, gently swirl the pot around. Do not stir.
Warm the heavy cream and add it little by little to the pot when the sugar and water take on a caramel color, swirling. After the mixture lightens and the cream is incorporated, take it off the heat and allow to cool.
Roughly chop the chocolate, place in a bowl, and sift the matcha over it. Melt them together over a double boiler until smooth.
Using any design mold you prefer, fill each mold with a small amount of the melted Matcha and chocolate. Turn the mold upside down over the bowl of melted chocolate to pour any excess back into the bowl. Make sure the sides of each mold are well coated in addition to the bottom. Place in the refrigerator and allow the shells to harden.
Once hardened, remove from the refrigerator and pour a small amount of caramel into each chocolate shell (about 80% full). Sprinkle a few grains of salt into the caramel.
Pour more chocolate to each mold to seal the shell around the caramel center. Allow to harden. Once hardened, remove from molds.