Preheat your oven to 325°F (160°C).
In a mixing bowl, whisk together the granulated sugar, salt, cocoa powder, and cornstarch until well combined.
In a saucepan over medium heat, warm the whole milk until just below boiling. Remove from heat and add the semi-sweet baking chocolate, stirring until melted and smooth.
In a separate bowl, whisk the dry mixture into the warm chocolate milk. Add the vanilla bean paste or extract and mix until fully incorporated.
Pour the custard mixture through a fine sieve into another bowl or measuring cup to remove lumps.
Divide the custard mixture evenly among the ramekins. Place them in a baking dish and fill with hot water until halfway up the ramekins.
Carefully transfer the baking dish to the oven and bake for about 30-35 minutes, or until set around the edges but still jiggly in the center.
Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until golden brown.
