Islands chocolate is so good it’ll get your taste-buds dancing

Islands chocolate got my taste-buds dancing as their award-winning artisan chocolate which comes from a single-origin family cocoa farm in the Caribbean and gives that ultimate unique and smooth hit.

I was given a PR sample of their selection of chocolates to taste at home each which were a chocolate hit.

Islands chocolate

Whilst sailing around St Vincent & The Grenadines Harry and his family fell in love with the culture and climate of the Caribbean and discovered how perfectly suited the islands were in growing the very best cocoa in the world.

Islands chocolate want to bring great quality chocolate to everyone and decided to start to produce and grow the finest cacao from the Caribbean which brings flavour and diversity.

Islands chocolate is made from high quality cocoa from a single origin family cocoa farms in the Caribbean. They start with carefully selected cocoa seeds and manage everything until the very end creating the perfect chocolate bar giving a unique and smooth depth.

They sell four bars in total plus a packet of chocolate buttons.

• Smooth Operator – smooth and creamy with caramel undertones 
• Disco Dancer – citric notes with hints of banana 
• Midnight Mover – fruity notes with hints of raisin
• Rhythm of the Night – rich and intense cocoa notes
• Chocolate Buttons – dark intense richness

All of their bars are artificial free, carbon positive, single origin omnia cocoa, packaged from well managed forests, eco friendly, plant based and ethically made. 

Chocolate that got my tastebuds dancing

Upon receiving their chocolate I was impressed by their packaging which looked ever so groovy with Caribbean groovers.

Once opening up the cardboard packaging and taking the chocolate out of it’s plastic I was pleasantly hit with tones of rich chocolate. The chocolate also looked gorgeously dark and upon taking a bite it certainly got me busting a move or two and my taste-buds dancing. I even salsa up some creations from the bars from a meaty chocolate pie to a chocolate mousse making everything groovetastic.

The Smooth Operator is a milk chocolate made from 55% cocoa and provides a smooth creamy with caramel flavour.  

Plus I made a chocolate mousse with this bar which tasted so gorgeous creamy and with that hint of caramel notes.

Smooth Operator Chocolate Mousse

Ingredients

• 100g Smooth Operator chocolate, chopped
• 25g butter, cubed
• 3 large eggs, separated
• 2 tbsp caster sugar

Method

1. Put the chocolate, butter and 75ml warm water in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it melt, but avoid stirring too much. Once three quarters of the butter and the chocolate is melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm.
2. Working quickly, use a spatula to stir the egg yolks into chocolate mixture, one at a tome. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking, until stiff peaks form.
3. Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in the rest, being careful not to knock out the air bubbles. Pour into dessert glass, cover with clingfilm and chill overnight to set.

The Disco Dancer is a dark chocolate which is made from 65% cocoa. Had citric notes with hints of banana.

Plus I made a double tone chocolate mousse with this bar which tasted just as good as the other previous milk chocolate mousse but this time with a darker chocolate rich taste with the sweet sharpness from the raspberry mousse.

Disco Dancer Raspberry Double Chocolate Mousse

Ingredients

Raspberry mousse

• 2 sheets gelatine
• 150g raspberries
• 2 eggs seperated
• 35g caster sugar
• 75ml double cream

Chocolate mousse

• 100g Smooth Operator chocolate, chopped
• 25g butter, cubed
• 3 large eggs, separated
• 2 tbsp caster sugar
• 75ml whipped double cream

Method

1. Place 2 sheets of gelatine a bowl of cold water for 5 minutes.
2. Whisk the raspberries in a blender then sieve through a sieve to get rid of the pips.
3. Whisk the egg whites until getting stiff then adding the caster sugar and whisk again until stiff.
4. Beat the egg yolks.
5. Whip up the double cream.
6. Place the sheets of gelatine and 1 tbsp of water into a heatproof bowl and place over a saucepan of simmering water to melt the gelatine.
7. Mix together gently the raspberries, cream, egg yolks and egg whites together with the melted gelatine.
8. Pour into glasses then chill for approx 6 hours until set.
9. Next make the next layer of chocolate mousse. Melt the chopped chocolate with the butter and 75ml warm water in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it melt, but avoid stirring too much. Once three quarters of the butter and the chocolate is melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm.
10. Working quickly, use a spatula to stir the egg yolks into chocolate mixture, one at a tome. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking, until stiff peaks form.
11. Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in the rest, being careful not to knock out the air bubbles.
12. Pour over the set raspberry mousse, cover with clingfilm and chill overnight to set.

The Midnight Mover is a dark chocolate which is made from 75% cocoa. Has fruity notes and hints of raisin.

Plus I made Chocolate Cupcakes with this bar which gave a very rich chocolate buttercream and tasted amazing.

Midnight Mover Chocolate Cupcake

Ingredients

Cake mixture

• 150g self raising flour 
• 50g cocoa powder 
• 200g caster sugar
• 100g unsalted butter, softened and cubed
• 1 large egg
• 100ml milk 
• 1/2 tsp vanilla extract 

Chocolate Buttercream

• 100g salted butter, softened and cubed
• 150g icing sugar, sifted
• 25g cocoa powder 
• 2 tbsp milk
• 50g Midnight Mover chocolate, melted and cooled

Method

1. Heat the oven to 180C fan / 160C / gas 4 and line a 12-hole muffin tin with cupcake cases.
2. In a bowl combine sieve the flour and cocoa powder together with a pinch of salt, and leave to one side.
3. Beat together the sugar and butter using an electric mixer until light and fluffy.
4. In a jug combine the egg, whole milk and vanilla together.
5. In two separate stages, on a low speed, gradually pour the milk mixture before adding the flour mixture ensuring to mix fully between adding each.
6. Divide between the cupcake cases and bake for 20 minutes or until slightly golden on top. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
7. For the buttercream, slowly beat the softened butter with the icing sugar until fully combined and velvety.
8. Add the cocoa and beat again.
9. Mix in the milk to fully combine.
10. Then working fast, beat in the melted chocolate fill a large pipping bag and pipe over the cupcakes.

Finally the Rhythm of the Night which is made from extra dark chocolate which is 100% pure cocoa gives a rich and intense hit.  

Plus I made a Beef Cheek and Ale Pie with Rhythm of the Night chocolate which was a meaty rich tasting pie.

Rhythm of the Night Beef Cheek and Ale Pie with Chocolate

Ingredients

• 1 tbsp vegetable oil
• 2 British beef cheeks (about 450g each), cut into 2cm chunks
• 1 onion, sliced
• 1 celery stick, sliced
• 2 garlic cloves, finely chopped
• 2 carrots, chopped
• 250ml ale (medium/golden)
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 fresh bay leaf
• 500ml fresh beef stock
• 10g dark chocolate
• 15cm x 25cm rectangle puff pastry (about 150g)
• 1 medium free-range egg, beaten

Method

1. Heat the oven to 160°C / 140°C fan / Gas 3. Heat the oil in a large, lidded flameproof casserole, season with salt and pepper and sear the beef all over on a high heat until browned (around 3 minutes). Put on a plate using a slotted spoon.
2. Lower the heat and add the onion, celery and garlic, adding a little more oil if necessary. Gently cook for 8-10 minutes until softened. Remove from the pan and add to the plate with the meat. Finally, add the carrots and cook for 6 minutes, stirring often, then remove to the plate with the meat and other veg.
3. With the pan still over the heat, add the ale to deg-laze the pan, scraping the bottom of the pan with a wooden spoon while it bubbles away.
4. Return the meat, its resting juices and all the veg to the casserole. Add the thyme, rosemary, bay leaf, 200ml cold water and the stock, then season to taste with salt and pepper. Cover with the lid and cook in the oven for around 31⁄2 hours or until the beef is falling-apart tender. Remove the herbs and discard. Increase the oven temperature to 200°C/ 180°C fan/ gas 6.
5. Strain the cooking liquid into a small pan. Skim off the fat with a tablespoon (discard) and bring the liquid to the boil. Simmer until reduced by half, then stir in the chocolate and season to taste. Add the reduced liquid back to the meat, season well, then transfer to a 1 litre pie dish.
6. Cut the puff pastry to fit the top of the casserole dish and lay it over the top. Cut a couple of 2cm slits in the middle of the pastry, brush the top with the beaten egg and bake for 30 minutes or until the puff pastry rises and is golden brown. Serve with mash and greens, if you like.

Plus for easy cooking they also sell Dark Chocolate Buttons which is made from 65% cocoa and has hints of citric notes with hints of banana to them.

With the Chocolate Islands Buttons I made Chocolate Chip Banana Bread which was so good, moist and loaded with richness from the chocolate buttons and sweetness of the banana.

Island Chocolate Chip Banana Bread

Ingredients

Banana Bread

• 210g plain flour
• 150g caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 240g mashed ripe banana
• 170g plain fat free Greek yogurt, at room temperature
• 56g unsalted butter, melted and slightly cooled
• 1 large egg, lightly beaten, at room temperature
• 8g vanilla extract
• 128g Island Chocolate Chips

Topping

• 1/4 cup (42 g) semisweet chocolate chips

Method

1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan grease line with parchment paper, letting excess extend over sides of pan.
2. For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined.
3. Fold in chocolate chips
4. Scrape batter into prepared pan and smooth. Tap pan sharply to remove air bubbles and sprinkle chocolate chips over the batter.
5. Bake for 55 to 60 minutes, until bread is golden and springs back to the touch. Check if bread is done when a toothpick inserted in the centre comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.

I also made a Island Chocolate Chip Raspberry Chocolate Bread Pudding which gave a bread pudding like no raspberry full of rich chocolate and sweetness from the raspberries.

Ingredients

Pudding base

• 2 cups fresh or frozen raspberries
• 5 cups bread cubes
• 1 tsp freshly grated nutmeg
• 1 tsp cinnamon
• 1 cup whipping cream
• 1 cup milk
• 2 eggs
• 2 egg yolks
• 2/3 cup sugar
• 1 tbsp vanilla extract
• Pinch salt

Chocolate Ganache Sauce

• 1/2 cup double cream
• 1 1/2 cups chocolate chips

Method

1. Grease an 8 x 8 inch baking dish well. Toss the bread cubes with the nutmeg and cinnamon.
2. Place half the bread cubes in the bottom of the greased baking dish and sprinkle evenly with half the raspberries. Repeat a second layer of the remaining bread cubes and raspberries.
3. Whisk together the 1 cup whipping cream, milk, eggs, egg yolks, sugar, vanilla and salt.
4. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
5. Bake in a 160C fan oven for about 45-50 minutes until the custard is set and no longer liquid in the centre.
6. Let the bread pudding stand for about 20 minutes before serving.
7. For the chocolate ganache put chocolate chips in a glass bowl and place over simmering water on a pan to melt.
8. Once melted take of heat and whip in the cream then pour over the warm bread pudding.

Island Chocolate also have recipes of their own check them all out by clicking here.

Verdict

Island Chocolate bars are just not all ll full of taste and flavour but all are eco friendly and vegan friendly.

So if you love dark chocolate and care about the planet and can’t have dairy products then Island Chocolate is the bar for you.

Islands chocolate order yours

Islands Chocolate
3 Lion Yard
London
SW4 7NQ

Award-winning artisan chocolate from our single-origin family cocoa farms in the Caribbean.

Buy yours now:

55% Smooth Operator Milk Chocolate – 75g
65% Disco Dancer Dark Chocolate – 75g
75% Midnight Mover Dark Chocolate – 75
100% Rhythm of the Night Dark Chocolate – 75g

55% Milk Premium Chocolate Buttons
65% Dark Premium Chocolate Buttons
75% Dark Premium Chocolate Buttons
85% Dark Chocolate Buttons
100% Dark Premium Chocolate Buttons

Raw Cocoa Nibs – 1kg

100% Cocoa Powder – 1kg
65% Drinking Chocolate – 1kg

Thank you to Islands for the great tasting vegan chocolate. All views are my own honest opinion.