Mix milk in a sauce pan with 30 gr of crystalline sugar; melt corn flour in a few drops of cold water and before milk comes to boil pour it into the sauce pan. When cream boils and starts to thicken, add the pieces of cooking chocolate. Stir until the chocolate melts and transfer to a low parallelogram cooking tin 30x20 cm.  Cover with transparent cooking foil to prevent formation of skin. Leave to cool, cut into square pieces and serve with syrup.

To prepare the syrup, boil sugar and water for 1 minute and when it is cools down add rosewater.