chocolate bar – The Review Studio

Disclaimer – We received this item free for the purpose of this review/feature but all words and opinions are our own.

Easter is now synonymous with chocolate, or at least it is in our house! It’s also the end of Lent, which often is a time for giving up chocolate in most households. This Easter, you can indulge in chocolate as well as keep the children happy during the holidays with this alternative to an Easter Egg – the Just Spices DIY Chocolate Kit.

The kit contains two chocolate silicone moulds, clear wrappers and cardboard packaging, a booklet on how to make chocolate bars and 11 spice sachets. The spice sachets, which Just Spices are famous for, include Peppermint, Pink Pepper, Ceylon Cinnamon and more unusual flavours like carrot and Anise. If you’re into gourmet chocolate, you’ll know that all the big chocolate houses are now doing flavoured chocolate bars as well as boxes of your favourite flavours, so these spices will go down a treat with the whole family!

The handy booklet that’s contained in the kit talks you through everything that’s needed and how to make the chocolate. It’s worth noting at this point though, that the kit doesn’t have the chocolate included – you have to purchase that yourself. You also need a saucepan and heat-proof bowl, kitchen scales, a spatula and a kitchen thermometer. The booklet calls it ‘The Ultimate Guide’ to getting started making chocolate and takes you on easy to follow steps through the process. The first step is to heat the chocolate you’ve bought and make sure that it doesn’t overheat otherwise it spoils! Taking the chocolate to the right temperature is crucial and make sure that that the chocolate doesn’t come in contact with the water.

Once you read up about getting the temperature right (I had no idea that was an art in itself!) then you can add the spices. There is an art to this as well, making sure that the spices are added before the chocolate gets too cold and placing it in the silicone mould. It needs to harden at room temperature before it goes into the fridge to set completely. The chocolate is best eaten at room temperature but you can keep it in the fridge or a pantry cupboard.

The whole process takes an hour or so if you’re following the instructions and can be completed by children, especially young teenagers who are supervised around the hot saucepan. Smaller children will need to be brought in at a later stage when the heating is done, but they will enjoy mixing in the spices and smoothing off with a spatula. It will depend on your children’s patience as to how long they are willing to wait for the chocolate to set, but you can guarantee they will love licking the chocolate off of their fingers when they’re finished!

The silicone mould can be used again and again and the spices are available on the Just Spices website if you need more. The packaging is a nice edition but you don’t need it for every time you make the chocolate, only if you’re giving the bars as a gift.

This is a nice way to spend an afternoon with the family or as a give to a family at Easter. Those who are particularly good at crafting will enjoy this starter kit and how the chocolate process works, especially if you go on to make more varieties of flavoured chocolates in the future using the Just Spices ingredients!

£29.99 at: https://www.justspices.co.uk/diy-chocolate-kit.html

Disclaimer – We received this item free for the purpose of this review/feature but all words and opinions are our own.

To celebrate National Chocolate Day on 7 July, the team at Mayata sent us some of their delicious chocolate to try. We can’t promise that it made it past tea time, but we can tell you that we enjoyed testing it for you!

With each 70 gram bar priced at £4.99, they aren’t the off-the-shelf High Street brands but you can taste that in the quality of the chocolate. We were sent the Mayata Colombia 72% Dark Chocolate and Mayata Congo 44% Milk Chocolate bars to review.

The difference in quality between Mayata Chocolate and other brands is not just the cocoa beans but the fact that Mayata don’t blend the beans to make a hybrid chocolate. Using produce from Asia, Africa and the Americas, the beans are roasted low and slow to reduce bitterness before being crushed.

The 72% Dark Chocolate from Colombia is made with fermented Trinitario cocoa. Trinitario has been grown in the Antioquia region of Colombia for centuries and is produced by farmers who use sustainable practices. The 72% dark chocolate is a much richer, deeper flavour which will be loved by anyone who likes dark chocolate, just without such a bitter after taste compared to other dark chocolates. I think this would work really well in a recipe that needs dark chocolate, like a Rocky Road or rich ganache cake.

The 44% Congo Milk Chocolate bar is smoother than smooth and very creamy with a hint of fruit flavour in it, making it quite different to commercial chocolates. It’s not bitter at all, and you can eat it easily without feeling like it’s too rich as there’s not too much sugar in it. It melts in the mouth, feeling like it’s more of a creamy dessert rather than a chocolate bar. I could eat this one all day long and not get fed up with it!

Mayata say that they make chocolate like no other, and I can believe it from the history of how they create their single location cocoa, their ethics of making chocolate and the taste of their wonderfully rich and delicious chocolate bars. How many ways can we find to fit Mayata chocolate into our day?

Mayata Chocolate is available on Sous Chef from £4.99 at:

Mayata Chocolate