Make the caramel heating sugar until dissolved.
Pour into the flan pan and coat it completely.
Add hot milk to chocolate, then to condensed milk.
Lightly beat eggs (just to mix) and add the chocolate.
Put the flan pan in a larger one and add the batter.
In the oven, add hot water and turn off when jiggly. Cool and refrigerate.
Loosen the caramel and flan over medium heat.
Flip over quickly with a large serving plate.
Decorate at the last moment and serve cold.
It keeps for a few days in the firdge, covered.