1 Cup of Granulated ABUELITA Chocolate
1 Can of CARNATION® CLAVEL® Evaporated Milk
2 cups of water
3 Envelopes of gelatin (7 g each), hydrated in ½ cup of water and dissolved in a bain-marie
1 Cup of horchata concentrate
2 cups of water
3 Envelopes of gelatin (7 g each), hydrated in ½ cup of water and dissolved in a bain-marie

1. Blend the ABUELITA® Granulated Table Chocolate, the CARNATION® CLAVEL® Evaporated Milk and the water; With the blender on, add the gelatin. Pour the mixture into a previously greased gelatin mold and refrigerate until set.

2.Mix the horchata concentrate with the water and gelatin. Pour into the mold with the chocolate gelatin and refrigerate until firm.

3. Serve and enjoy.