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Andalusia or Andalucía?

The autonomous region of Andalusia (Andalucía in Spanish) is in the southern part of Spain. It spans from Atlantic coast in the west to the sheltered coast of the Mediterranean Sea in the east and from Málaga's Costa del Sol to the borders of Castilla – La Mancha the famous flat lands and Don Quixote windmill country.  With an average of 300 plus days of sunshine a year the coastal area is an all year round destination. Not so in the inland provinces of Cordoba, Jaen and Sevilla which ha ve baking hot summers that can reach +40c and cold winters which can be 0c or less overnight. The Mezquita, Córdoba Andalusia is divided into eight provinces, each with a provincial city of the same name. Some of them are far more famous than others: Almería , Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga and Sevilla. The three land-locked provinces are Córdoba, Jaé n and Sevilla, the rest are coastal. Each province and city is full of culture, history, traditions, fabulous monuments and cre...
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The World’s Smallest Chocolate Factory - Mijas


“Chocolate Factory” we both read the sign at the same time and looked at each other. Eyebrows raised, eyes alight and a nod of agreement and off we trotted in the direction of Mayan Monkey Mijas Chocolate Factory - MMM, the smallest chocolate factory in the world and within our reach in the delightful town of Mijas just inland from the Costa del Sol, Andalucia.

Cocoa butter, Cocoa beans, Cocoa flakes

The queue of people waiting to enter and others leaving the shop doorway with delicious looking choccy ice creams told us we’d found the spot and we weren't the only ones. What interested us more than the ice-creams were the home-made chocolate bars on display and the option of making your own.

Another almost imperceptible nod and we found ourselves donning hair protective caps and heading towards taps running with chocolate. Chocolate on tap!

Chocolate on Tap

In our element we patiently listened to the history of chocolate, eager to get our fingers under the stream of chocolate. Ice creams came and were waved under the stream of plain and milk running chocolate and off they went into the stop and into eager hands.

Out came molds and tough decisions were made whether to make milk or plain chocolate bars which of course necessitated a fingers-under-the-tap-tasting session and how they should be decorated.

MMM's Display of Homemade Choccys

Constantly running chocolate, chocolate on tap what a joy – I asked hubby if we could have our own (he is a plumber!). First we drizzled some milk chocolate over the base of the mold then filled it with plain chocolate, vibrating it to settle it and get rid of any air bubbles and then popped it into the fridge for the longest 20 minutes of my holiday.


And the results were mouth-wateringly divine, melt-in-the-mouth, home-made best ever chocolate bars. Sadly it didn’t last long.

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