1. Heat the milk and butter in a saucepan and pour over chocolate until mix is smooth. 
2. Whisk the eggs, yolks and sugar together till incorporated.
3. Sift in the flour and cocoa powder and fold into the mix.
4. Add rum and vanilla and refrigerate overnight.
5. Preheat oven to 200C and spray and cook the inside of the canelé’ moulds, or add a touch of oil coating the mould.  
6. Bake for 40-45 minutes.
7. Remove canelé’ immediately after baked and dust with cocoa powder before serving.

Tip: Sugar continues dissolving as the batter rests, improving smoothness and contributes to an even caramelization during baking.