Place 2 cups water, evaporated milk, Abuelita chocolate and sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
Combine remaining 1/2 cup water and gelatin in small bowl. Add to chocolate mixture; stir until gelatin is dissolved. Pour into mold. Refrigerate for 2 hours or until set. To serve, invert onto serving dish.