Put the evaporated milk in a large bowl, and with the help of an adult, beat at maximum speed with a beater for at least 8 minutes. The milk should double its original volume.
Add the condensed milk caramel and beat at low speed for 2 minutes or until fully blended. Add the cream and keep beating at high speed for 3 minutes. Be careful not to splash the mixture on your face.
Put the unflavored gelatin in a cup and cover with cold water. Stir so the gelatin is well soaked and allow to set for 1 minute. Then add half a cup of boiling water and stir so the gelatin dissolves completely. Once ready, add to the mixture together with the raspberries, and stir softly so as not to mash the raspberries. Pour the mixture into individual bowls and chill for at least 1 hour.
With the help of an adult, chop the chocolate into small pieces, put in a microwave-safe bowl, and melt for 45 seconds. Take it out and stir, if it has not melted yet, keep microwaving at 20-second intervals. Once everything is melted, fill each bowl with dulce de leche using a spoon, and smooth. Refrigerate for 10 more minutes and it is ready to serve. You can decorate with raspberries.