Soak sultanas in dark rum overnight after softening skins with warm water.
Preheat the oven to 140°C.
Warm whipping cream with vanilla seeds in a saucepan.
Whisk egg yolks and sugar then stir in the warm vanilla cream.
Sieve the mixture into a clean bowl.
Bake in silicone moulds in a half-filled water bath for 15-20 minutes until set.
Freeze the set custard until solid.
Preheat the oven to 180°C.
Whisk egg whites into soft peaks.
Add sugar to form stiff peaks and fold in yolks and cocoa powder.
Spread sponge batter to 1cm thickness on a lined baking tray.
Bake for 12-14 minutes until springy and cool on a wire rack.
Cut sponge into eight 4.5cm discs and eight 6cm discs.
Heat orange juice and vanilla seeds gently in a saucepan.
Mix sugar and pectin together.
Stir pectin mixture into the juice and boil for one minute.
Cool the mixture and stir in orange segments.
Melt two-thirds of the dark chocolate over a water bath until it reaches 45-50°C.
Cool the chocolate to 31-32°C by stirring in the remaining chopped chocolate.
Spread tempered chocolate onto acetate strips.
Shape acetate into cones as the chocolate sets and place in moulds.
Create eight decorative chocolate 'flicks' on an acetate sheet.
Boil milk and 75g whipping cream in a saucepan.
Whisk yolk and sugar, add hot liquid, and cook until thickened.
Strain the custard over 165g of chopped chocolate and stir until smooth.
Fold whipped cream into the cooled chocolate custard.
Fill chocolate cones with mousse and insert the frozen crème brûlée.
Layer with sponge discs, sultanas, and more mousse, then chill for 30 minutes.
Remove acetate, dust with cocoa powder, and garnish with gold leaf.