Heat the soymilk over medium heat until warm and slightly steaming. Scrape the seeds from the vanilla into the milk and add the rest of the pod. Add a pinch of salt. Cook until well flavored. Pass through a sieve to remove seeds and pod. Add tapioca to soymilk and cook until thick and creamy, and tapioca is chewy but not soft. In a saucepan, heat vin santo to a simmer and cook off alcohol. Add florida crystals and cook until thickened and reduced by about half. Take off heat and add whole Basil leaves, stir and set aside. Melt Chocolate over a double boiler until smooth and liquid - DO NOT OVER HEAT! Gradually whisk in soy milk and cocoa powder until consistency is ultra-smooth and liquid enough to pour but not runny. Take the now wilted basil out of the vin santo sauce. Add a pinch of salt to both sauces, add to squirt bottles and prepare to serve.