Warm the cream, sugar and the split vanilla pod in a large saucepan. At the same time soak the leaf gelatine in cold water.
When the cream starts to smoke, but not boil, remove from the heat and stir in the drained gelatine. Remember to squeeze the gelatine well to remove any water.
Place back on the heat and stir until the gelatine has dissolved, again don’t allow the cream to boil. Sieve the crema cotta then pour into individual ramekins. Cover and refrigerate over night.
In a heatproof bowl over simmering water, melt the cacao (do not let the water touch the bottom of the bowl). Slowly add the milk, cream and honey until combined and all melted. Remove from the heat and beat in the butter.
In a separate pan, heat the raspberries with a tbsp of raspberry vodka. Once the raspberries have started to burst sieve them into the cacao and mix well.
Dip the ramekins in a cup of boiling water then turn out onto a dessert plate. Decorate with fresh raspberries, spoon the cocoa around the crema cotta then serve with a few shavings of pure Venezuelan Black.