Flan Ferrero Rocher
Place the bonbons in a food proccesor and proccess until finely ground.
Add both milks, the sugar and the cuajada envelopes to a saucepan, cook stirring constantly until it just begins to boil.
Add the chocolate and stir until well combined.
In a separate saucepan prepare the caramel, combining the sugar and water and cooking (without stirring) until getting a brown caramel (do not let it burn).
Coat a mold completely with the caramel. Add the cuajada mix and leave it reach room temperature, then place in the fridge for at least 4 hours (better overnight)
Remove from the mold and serve.