Method
1. Add heavy cream, vanilla bean pod and granulated sugar to a clean saucepan
2. Heat until dissolved
3. Add chocolate 70% to a clean large mixing bowl
4. Pour cream into chocolate mixture
5. Mix slowly until smooth
6. Add unsalted butter to a clean small bowl
7. Cream until smooth
8. Mix in butter to chocolate mixture
9. Add rum and mix until well combined
10. Refrigerate in fridge until set - 1 hr
11. Add cocoa powder to the small bowl
12. Form chocolate mixture with tablespoon
13. Roll each in cocoa and dust with more if you like