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Fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium – low heat. In the meantime, split the vanilla bean lengthwise and scrape out the vanilla seeds. Next combine, evaporated milk, dak chocolate, the scraped-out vanilla seeds, powdered sugar, brown rum, and the empty vanilla bean pod in a medium pot.
Stir well and put the medium pot over the larger pot with boiling water. Let cook for about 10 minutes while stirring continuously until the liqueur is nicely thick. It's very important that it doesn't boil! Remove vanilla bean and pour part of the hot liqueur in the jar. Then fill it in sterilized bottles with the help of the funnel. Let cool and store in the fridge for up to 6 months.