Two-Chocolate Flan

Dissolve one packet of unflavored gelatin according to the package instructions and set aside.

In a saucepan, combine 250 mL of heavy cream and 250 mL of milk. Add the semi-sweet chocolate, chopped into small pieces.

Heat over low heat, stirring constantly, until the chocolate melts completely. Be careful not to let the mixture boil.

Remove from heat and stir in the dissolved gelatin, mixing well.

Pour the mixture into a tube mold. If using a metal mold, lightly moisten it with water beforehand. Silicone molds or microwave-safe molds can also be used.

In a saucepan, combine the remaining 250 mL of heavy cream and 250 mL of milk. Add the white chocolate, chopped into small pieces.

Heat over low heat, stirring constantly, until the chocolate melts completely. Avoid boiling the mixture.

Stir in the second packet of dissolved unflavored gelatin, mixing well.

Gently pour this mixture over the semi-sweet chocolate flan, which should already be firm. To avoid mixing the layers, pour the mixture over the back of a spoon held just above the surface of the flan.

Let the flan cool to room temperature, then refrigerate for 24 hours.

Carefully unmold the flan and serve, garnished with dark chocolate shavings.