Slow Chocolate for Fast People

Slow Chocolate for Fast People | Russell and Atwell
Making the best fresh chocolates takes time.
Our chocolates are made in a 3 day artisanal process and hand-finished to give each chocolate its unique form and sublime taste.
We start by creating the centres. On day one, the delicious ingredients for our centres, including fresh organic cream and butter and the finest sustainable cocoa, are gently mixed together. Imagine a giant mixing bowl, and you are not far off!
Chocolate being mixed
On day two, we form the centres into the little spheres, that will become our chocolates, which are then left to cool overnight.
Fresh chocolate centres
 Day three is the fun part! The cooled centres are passed through a curtain of chocolate which coats them in a delicate chocolate shell. When that is done, they are hand-dusted with cocoa and the chocolates are cooled.
 Once a fresh batch has been made, it’s ready to be packed up by us and stored in the fridge ready to be sent out to you. 
Our slow process has fantastic results. Made the slow way, our palm-oil free chocolates are fresh, sustainable, made in Britain and most importantly totally delicious.
The chocolates are hand-dusted with cocoa
As a new start-up, supporting other independent businesses is incredibly important to us. We buy our fresh cream and milk from Cotteswold Dairy, a beautiful organic farm, our honey from the father & daughter Wainwright family business and our cocoa primarily from a family-run business in Colombia, who have been growing chocolate for over 100 years. Find out more about where our ingredients come from here.
For us, the slow experience is not just about how we make our chocolates, but also how we enjoy them. Our fresh chocolates are made to be savoured – take them out of the fridge five minutes before eating and suck rather than bite them, to make the most of the creamy, smooth taste.  
We all have busy lives and taking the time to slow down and savour the moment is an indulgence we don’t allow ourselves enough.
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