Preheat oven to 350 degrees F.

In saucepan over medium-high heat, combine water, sugar and 1 tsp. vanilla. Mix well and carefully cook until mixture is golden, thick and syrupy (not watery). Remove from heat immediately. Tip: Avoid overcooking or caramel will become bitter.

Pour caramel into 9.5-in. glass pie plate or baking pan. Swirl mixture around to coat bottom and sides of pan.

In bowl (or blender), whisk evaporated milk, condensed milk, eggs and remaining vanilla. Slowly mix in melted chocolate. Pour mixture into caramel-coated dish.

To bake, use water bath or bain-marie method.** Bake for approximately 1 hour. Tip: To avoid overcooking, check frequently for doneness by inserting a knife or toothpick in the center. It should come out semi-clean and flan should have a solid jiggle.

When ready, carefully remove flan from water bath. Let cool fully then refrigerate for 7-8 hours to set and firm.

To serve, use a sharp knife to loosen edges from pie dish (give the plate a little shake). Carefully flip flan onto serving platter. Top with fresh fruits and a drizzle of chocolate syrup if desired.