Preheat oven to 320ºF.

Put some water on to boil in a kettle and set aside.

Line the bottom of a baking pan with damp paper towel and place the mason jars on top, spacing them equally apart.

Place the chocolate in a medium bowl and set aside.

Cut the vanilla bean lengthwise and use the dull edge of a knife to scrape out the seeds.

Add the coconut milk, vanilla bean seeds and espresso to a small saucepan and bring to a boil over medium heat.

Remove the milk from the heat and immediately pour over the chocolate.

Allow the milk to soften the chocolate for a few seconds before stirring. Use a whisk to stir the mixture until smooth.

In a separate bowl, whisk the egg yolks and sugar together. The mixture is ready when it lightens a bit in colour and the whisk leaves a trail when lifted.

Temper the yolks by adding some of the coconut milk mixture and mix well before whisking in the remaining coconut milk mixture to the yolks.

Strain equal amounts of the mixture into the jars.

Place the pan with the jars on the oven rack and fill the pan to halfway up the jars with the water from the kettle.

Bake until set, approximately 30-40 minutes.

Remove the pan from the over carefully. Remove the jars form the pan and place on a cooling rack. Allow to cool completely before placing in the refrigerator. Allow to set overnight.

Over a double boiler melt the milk and caramel callets to 45º.

Remove from heat and stir constantly, adding the reserved seeds until the chocolate reaches a working temperature of 28-29º.

Heat the cocoa butter in the microwave to 32º.

If using a silicone mold, place the mold on a small baking tray for stability. Use a paintbrush to drop a few random spots in the cavities. Allow to set for a few minutes.

Pipe or pour the chocolate into cavities and tap the pan to release any air bubbles and level the chocolate. Use a scraper to remove any excess chocolate from the mold surface.

Allow to set for about 15 minutes at room temperature before placing in the refrigerator.

Remove from refrigerator after 20 minutes and carefully unmold.