In a saucepan, heat the chestnut purée, whole milk, chestnut paste and scraped vanilla pod. At the same time, mix the egg yolks and Warmtex in a large bowl and add this mixture to the saucepan containing the chestnut purée mixture. Bring the mixture to the boil and keep it there for 1 minute. Remove from the heat and add the Gelatin F, previously hydrated with cold water. Pour over the melted butter and cocoa butter and blend with a hand blender to perfect the emulsion. Finish by adding the rum. Cool quickly.