Boil milk, sugar, cocoa together for 5 minutes. Check and adjust the taste of sweetness and cocoa. It should taste extra sweet. Cool it and then add essence.

Sprinkle the gelatine over water in a small saucepan. keep aside for 5 minutes. Warm over very low or indirect heat, stirring continuously. Do not boil. when gelatine dissolves completely, add to milk.

Stir well the milk and pour into individual bowls, chill to set. When thick but unset remove from the freezer. chip-bits of half the chocolate bar, add some to each bowl and stir gently. Then allow to set it fully.

Decorate the top with a scoop of vanilla ice-cream ad a cherry or pipe out some sweetened whipped cream. Grate remaining chocolate and sprinkle on top. Serve chilled and set.