3 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
2 cup(s) granulated white sugar
1/2 cup(s) water
2 1/2 cup(s) whole milk
6 large egg yolks
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) ground cinnamon
Preheat the oven to 300 F Combine 1? cups of the sugar and the water in a saucepan, cover, and bring to a boil over high heat without stirring. When the sugar is completely dissolved and starting to caramelize, remove the lid and continue to boil until the mixture turns a dark amber color, swirling the pan gently so that it colors evenly (do not stir). Carefully pour the caramel into eight 4-ounce molds, tilting the molds slightly to coat the bottom and sides Place the molds in a baking dish lined with a clean dish towel. Pour the remaining caramel onto a silicone baking pan liner or a sheet of lightly oiled aluminum foil. Set aside to cool and harden.
In a saucepan, heat the milk and chocolate to just below a simmer, whisking frequently, until the chocolate is completely melted. In a bowl, whisk the egg yolks, the remaining 1/2 cup sugar, the vanilla, and the cinnamon just until mixed; do not overbeat. Slowly whisk in the hot chocolate mixture. Strain into a measuring cup with a spout. Pour into the caramel-coated molds. Pour hot water into the baking dish two-thirds of the way up the sides of the molds. Cover with foil.
Bake for 30 minutes, or until the flan is just set. Remove the molds from the hot water bath and chill. To serve, run a sharp knife around the edge of each mold, place an upside-down plate on top, invert, and remove the mold Break up the caramel that has been set aside to cool. The pieces should be small and irregular. Garnish with the caramel shards.