Ingredients:
2 ounces(by wieght) bittersweet or semisweet chocolate, chopped
1 can condensed milk
1 can evaporated milk
1 cup whole milk
1 pinch salt
4 whole eggs
1/8 cup toasted sliced almonds

Cover the bottom of a mold with Pinzon Caramel Syrup. Refrigerate.

Using a double boiler, melt the chocolate over low heat. Once melted, remove from heat and
mix gently with the condensed milk.
Add the whole milk, evaporated milk and salt.

Beat the eggs and add to your chocolate and milk mixture slowly. Pour mixture into caramelized mold and bake in bain marie at 350 degree for 50 minutes or until toothpick inserted in the flan comes out dry.

Once cool remove from the mold. If European flair is desired, brush the flan with mixture of ¼ cup Pinzon caramel syrup and one tablespoon Brandy. Then decorate with the toasted almonds.