Commercial RecipeChocolate Lover's Flan

Heat convection oven to 375°F (standard oven: 325°F).

Combine together 1 lb. sugar and water in small heavy-bottomed saucepan; heat over medium heat, stirring constantly till mixture comes to a boil. Let boil without stirring until mixture begins to caramelize, approximately 5 to 10 minutes. If it darkens in one spot, swirl pan around gently until mixture is a medium caramel color. Immediately pour (approximately 1 tablespoon) caramel into bottom of 24 (3-oz.) ungreased ramekins or custard cups. Set aside.

Combine milk, 4 oz. sugar, HERSHEY'S Cocoa and salt in large heavy-bottomed saucepan, stirring constantly until mixture comes to a boil. Remove from heat. Add HERSHEY'S SPECIAL DARK Chocolate Chips; stir until smooth. Set aside.

Using wire whisk, stir together eggs, egg yolks and remaining 4 oz. sugar in 5 qt. measuring cup until fully incorporated. Gradually add chocolate mixture, mixing until well blended.

Lightly spray inside of caramel filled cups with vegetable cooking spray. Carefully divide equally and pour custard over caramel in prepared ramekins. Place cups in one or two full-size steam table pans. Pour very hot water into pans to within 1/2-inch of tops of ramekins. Cover with aluminum foil.

Bake 40 to 50 minutes or until knife inserted in center comes out clean. Remove from oven to wire rack. Cool in water-bath for 30 minutes. Unmold* and serve warm or refrigerate in ramekins and serve cold. Garnish with chocolate bark and orange zest, if desired.