What could warm the cockles more than a steaming cup of hot chocolate on a winter's day? A steaming cup of hot chocolate with a good dash of rum. And this Venezuelan version from Willie Harcourt-Cooze uses 100 per cent pure cacao.
1.Tip the cacao and water into a small pan and bring to the boil, stirring frequently.
2.When thick and well combined, remove the hot chocolate from the heat.
3.Add honey or sugar to taste. You can thin the hot chocolate by adding extra water or vary it by adding a splash of milk or rum. Vanilla, chilli, cinnamon and nutmeg also make great additions.
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