* In a saucepan mix the cream and the horchata and medium heat to prevent sticking, and bring to a boil. Add  vanilla and normal sugar, stir until dissolved.
* While hydrate gelatin sheets in cold water. When softened, dry, add to the saucepan and continue stirring.
* Cook caramel. In a skillet put about fifty grams of sugar, spray a glass of water, lemon juice and a tablespoon of dark molasses. Where to begin taking a tan color, remove from heat and add in the vessels or molds.
* Once dissolved gelatin began to spread the panacotta in molds where we have the honey caramel.
* Leave cool, just enough to avoid that we set up the chocolate with the heat, and began to cut the chocolate into small pieces and placed inside the cups of cream and horchata.
* Let cool in the fridge for us setting for 4 to 5 hours.