Boil the milk and butter, and add the vanilla pod.
Whip the flour, cornstarch, sugar, eggs, egg yolk and rum with a whisk until a smooth mass. Add the hot milk composition to the chocolate, mix and pour slowly into the egg mass.
Give it a quick mix and pour it into a container. Chill the mixture for 24 hours at 39℉/4°C.
Bake in a Canelé mold, greased with a thin layer of 75 g Belcolade Vietnam 73% Dark Couverture Chocolate Discs and 25 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs, at 375℉/190°C for around 50 minutes.
Remove from oven and let sit on cooling rack for 2 hours at room temperature.Enjoy!
