Honey Nut Micro-Batch: How it was made

Honey Nut Micro-Batch: How it was made - Russell and Atwell

Honey Nut Micro Batch, how it was made. 

Introducing our second micro batch fresh chocolate flavour - Honey and Walnut! Bite through the creamy milk chocolate shell into the rich floral honey and fresh walnut centre. The smooth, velvety texture of the chocolate perfectly complements the crunchy, nutty goodness of the walnuts, while the sweet, aromatic notes of the Welsh Heather honey add a delightful complexity to the overall flavour profile. Whether enjoyed as a midday treat or a decadent dessert, this chocolate is sure to satisfy any craving and leave you wanting more. 
honey and walnut chocolates with walnuts in the background


Back in winter, we were exhibiting at the Farm and Deli show and Steve and I were wandering around, playing it cool while basically taste-testing everything in sight (hey, it's research, right?), guess who we bumped into? Our friends from Wainwright Honey! Now, considering we're already big fans of their Salisbury Plains and Borage Honey (we use them in our core range) there was no way we were walking past their stall without snagging a taste of their latest honey creations.
wainwright honey
David Wainwright, Steve and Giles 
Now, let me tell you, this wasn't just any ol' taste test. We went from wildflower sweetness to blossom richness with each spoonful of Wainwright Honey's liquid gold. But hold up – then came Welsh Heather honey. Imagine wandering through a meadow in full bloom, and suddenly getting a whiff of this floral wonder that's like a soft embrace from a rose garden. Steve and I didn't even need to say anything. We just exchanged that knowing look that says, "Yep, we've struck chocolatey gold."
But the story doesn't stop there. From that moment, we birthed a whole new chapter. Our love for creating mind-blowing chocolates intertwined with this honey that seemed like it was made for us. The result? Chocolates are like a tribute to that day – a crazy adventure of tastes that turned into a full-blown chocolate revolution.
Want to learn more about David and his story? Read our blog: Honey blows our mind 


As Steve started his work, he asked me whether it is possible to add too much honey? And as I absolutely adore honey, I could never imagine there could be too much of it in a chocolate. However, Steve proved me wrong in a most delightful way. While some of the early prototypes were indeed delicious, they had a strong resemblance to Baklava and the chocolate flavour was overpowered by the intense flavour of honey. 
honey dripping from a honeycomb
Steve then worked his magic with organic double cream from the Cotswolds, balancing the honey, to find the 'just right' level for our indulgently creamy fresh chocolates. 
 The addition of our signature organic double cream not only helped to balance out the flavours of honey and chocolate but also added a rich and creamy texture. That was not only delicious but also one-of-a-kind.


This is where Steve gave me his signature look of “I am not doing that”. As we were tasting the delicious honey chocolates, something was missing… A walnut! The problem is that a single walnut is too big to fit into the mould, so poor Steve and his team had to hand-cut 1000 walnuts to be sandwiched between the delicious fresh filling. Whilst he wasn’t particularly looking forward to it, the addition of a walnut to each chocolate did the trick. 
The smooth, velvety texture of the chocolate perfectly complementing the crunchy, nutty goodness of the walnuts.
Steve chopping 1000 walnuts by hand


Although Steve is slowly getting used to the kitchen (no chocolate temperer disasters this time round) it is still a challenge to create 1000 intricate, handmade chocolates from the start. 
Despite questioning his life choices for a good hour as he was chopping the nuts, everything else managed to go to plan throughout the day… until the chocolates would not come out of the moulds at the end of the day. 
Steve looking curiously at melted chocolate
In Steve’s words: 
It was 16:55 on the clock (we were meant to be out by 5) and the chocolates have not chilled enough for them to come out of moulds. So ahead I had a three-hour drive during hot and humid weather and with no ice packs. I packed the car and drove straight to Chocolate HQ to chill the chocolates over the weekend hoping that they will pop out on Monday. If that doesn’t happen, we can say goodbye to this month’s micro-batch flavour. 
Unsurprisingly, it was a tense weekend. I got into HQ on Monday, turned one of the moulds over and… phew. All chocolates are coming out and they are ready to get their light dusting of cocoa powder for our signature look. 
honey & walnut filling going into moulds


Honey, known as "liquid gold," has been valued for centuries for its delicious taste and numerous health benefits. This natural sweetener, made by bees from flower nectar, is packed with nutrients, antioxidants, and healing properties that can promote a healthier lifestyle. 
When Steve and I were developing our very first chocolates, we really liked the idea of using  honey in the recipe because it gives such a beautiful depth of flavour and celebrates the amazing tasting British honey out there. If you want to learn what kind of honey we use in our core range, read the blog: Honey Blows Our Mind. 
 Beyond adding a touch of natural sweetness and depth of flavour, honey has an additional role as a totally natural preservative – helping to keep our chocolates deliciously fresh in transit.

WE'VE ONLY GOT 100,99,98…


Honey nut chocolate packaging
So, that’s a wrap – introducing our second micro batch flavour going on sale Friday, 18th August at 12 pm If you’re lucky enough to get hold of a pack – let us know how you find them.
If you've read this far - wow - we're impressed. The chocolates are available here if you're quick, otherwise, we recommend some of our other best-sellers including Hazelnut Monty. 



We’re already plotting which flavour to do next and it might be our most ambitious flavour yet… you would not want to miss that one. Make sure you either follow us on Instagram or sign up for our email list not to miss the next launch. 

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