Place the sugar, water, and corn syrup for the caramel in a medium saucepan over low heat. Stir just until the sugar dissolves and then stop to prevent crystallization. Increase the heat to medium high and cook until the syrup turns a deep golden brown. Quickly remove from the heat; divide the hot caramel equally among the 6 ramekins. Tilt each ramekin around so that the caramel completely covers the bottom. Let cool for at least 2 minutes.
Melt the chopped chocolate either in the microwave or in a double boiler, stirring thoroughly until smooth. Set aside, and pull out your food processor or blender. Drain any excess liquid out of the tofu, and then toss it into the machine to purée it. Scrape down the sides and add the sugar, spices, salt, and vanilla. Blend thoroughly before pouring in the melted chocolate. Pulse to combine, scraping down the sides of the bowl once more to ensure that the mixture is completely homogeneous. Pour the chocolate crème into each caramel-lined ramekin, and then place each ramekin into a large baking pan (anything but glass!).
Pour boiling water into the pan so that it reaches about halfway up the sides of the ramekins, taking care not to splash it into the custard.
You could also make these ahead of time and keep them refrigerated. When you’re ready to serve, simply dip the ramekins into boiling water for about a minute to liquefy the caramel again, run a knife around the sides to loosen it, and tip the whole thing out onto a plate.