A syrup: Warm the milk to room temperature. Add chocolate and stir until complete dissolution. Cream: Beat the egg yolks with the flour. The mixture passes through a colander, lest there be in balls and add the milk, which should be low heat, warm, but the temperature at which we can dip your finger. Stir until thickened. The bases are riddled with fork. On the first pour of the syrup, pour cream and put the second in which repeat the same procedure. When we put the last base spreads well with cream and decorate with candy and colored sticks. Sprinkle with grated chocolate. * I do not put sugar in the cream, because we do not like too sweet, but of course, who wants can put.