Just want to warn you of your questions - why 113 grams of chocolate or 67 grams of sugar? Answer - and that's it.))) Get used to it. The Maestro all calculated to the gram, and if you have weights, problems with measurement two to three grams will not occur. But if not, it also does not occur.))) Because, in this recipe, it does not matter whether you go 100 grams of sugar or 113. But this only applies to this recipe and some others. Often even a gram of sugar and water in recipes Hermes plays a very important role. But let's not get ahead of ourselves. Let's start with the simple that I was able to find the Maestro. So, combine the milk and water in a saucepan, heat until boiling, but do not let boil. Remove from heat. In a saucepan heat the sugar with the cinnamon over medium heat.

Heat until until the sugar becomes amber in colour.

Little by little, while stirring, add milk to caramel. The fluid can foam and rise. So act very carefully.

Stir until then, until the caramel is completely dissolved.

Remove from heat and enter the melted chocolate (I just put the chocolate, broken into pieces and waited until it melted). Cinnamon stick removable.