Make the black layer first. Boil 2 cups of water in a clean casserole and add 2 tablespoons of clear and unflavored gelatine. Keep stirring in low heat, until all gelatines are dissolved. Note: Check the gelatine packaging instruction for ratio of water and gelatine. Different brands have varying ratio.

Add 2 tablespoonful of Hershey's unsweetened cocoa powder and keep stirring until dissolved.

Add half of the condensed milk and half of Nestle Cream. Stir until everything mixes up. You may want to use less milk if you want a bittersweet chocolate layer. Pour out the mixture into a rectangular or flat container having enough dimension for your mixture and for the remaining layer on top of the black layer. Refrigerate for 10 to 15 minutes or until mixture hardens.

For the second layer (the white layer), boil 2 cups of water in a clean casserole and add 2 tablespoons of clear and unflavored gelatine. Stir up until all powder dissolves.