Russell & Atwell Launch Cornish Dream New Limited Edition Fresh Clotted Cream Chocolates

Russell & Atwell has unveiled its latest creation - Cornish Dream, a luxuriously smooth chocolate made with fresh, rich real Cornish clotted cream from Rodda's. 

The new chocolates officially launch on 5th September. 

Encased in a silky milk chocolate shell, the centre blends thick white chocolate with the unmistakable richness of clotted cream, offering a uniquely indulgent chocolate experience. 

And, in a possible world first, these chocolates are designed to be enjoyed both chilled - like the rest of the Russell & Atwell range - and also frozen, straight from the freezer, where the clotted cream centres give them a deliciously rich and artisanal ice-creamy taste and texture. 

Steve Russell, co-founder and chocolatier at Russell & Atwell, told That's Food and Drink: “We've always believed that fresh ingredients make better chocolates, and with Cornish Dream, we've taken that to the next level.  

"Real Cornish clotted cream brings a depth of flavour and unmistakable richness that works beautifully with our blend of white and milk chocolate - it's decadently fresh and distinctly British, bringing everyone a touch of Cornwall to their every day. It's not just a new flavour, this is a whole new taste experience.“

Made with real foodie ingredients, and never with palm oil, Russell & Atwell's hand-finished fresh chocolates have an irresistible 'double crack' bite sensation. Each chocolate has a thin outer chocolate shell that once cracked open, leads to a smooth, scrumptious centre, packed with flavour and created with Fino de Aroma Colombian cocoa, finishing with a deeply indulgent bottom layer of chocolate.

Russell & Atwell use the highest quality sustainable ingredients from small ethical, predominantly British producers. Their chocolates are made from responsibly sourced cocoa, fresh organic British cream and butter, Essex Borage and Salisbury Plain wildflower honey and just a pinch of Dorset Sea Salt. This award-winning combination creates a moreish blend of taste and texture, making every bite a truly indulgent experience.

With British honey a key ingredient in their chocolate, Russell & Atwell also supports the Buglife charity which plants vital wildflower B-Lines for bees and other pollinators with every pouch sold.

Founded by former Cadbury and Godiva employees Giles Atwell and Steve Russell who have a combined 35 years experience of working on world famous chocolate brands and 103 years heritage in the industry, Russell & Atwell became a runaway success on BBC1's Dragon Den, securing investment from entrepreneurs Steven Bartlett and Peter Jones.

Russell & Atwell's full range is available online at russellandatwell.com or in select delicatessens including Panzer's and Booths supermarkets. 

Russell & Atwell Launch Limited Edition Heart-Shaped Cherry Lush Fresh Chocolates for Valentine's Day

Innovative fresh chocolate makers Russell & Atwell are introducing a special limited edition heart-shaped Cherry Lush chocolates in time for Valentine's Day. 

Each hand-finished smooth milk chocolate is filled with ethically sourced cocoa and organic double cream expertly blended with bold and juicy morello cherries.

Co-founder and chocolate scientist, Steve Russell told That's Food an Drink: "We're excited to introduce this romantic twist to our collection of fresh chocolates. 

"The outstanding morello cherry jam we use is a special bespoke blend made exclusively for us by The Artisan Kitchen in Gloucestershire and it's really unlike anything we've ever tasted before. 

"We adore its intense, natural fruitiness that pairs beautifully with our velvety fresh ganache. We always use real ingredients like organic British double cream and wildflower honey and these heart-shaped chocolates reflect our philosophy that fresh is always best."

Steve went on to explain: "Unlike long-life chocolates, Russell & Atwell's creations are made fresh, designed to be stored in the fridge for up to 12 weeks. By replacing artificial preservatives with organic British double cream, wildflower honey and a little sugar, the result is a chocolate that's as pure as it is delicious.”

"Chocolate has been stuck on supermarket shelves for far too long," added Giles Atwell, co-founder. "People are choosing fresh food in every other category, from pasta to juices, so we thought why not chocolate? Freshness means better taste, better quality ingredients and a more indulgent experience."

Cherry Lush builds on Russell & Atwell's reputation as leaders in artisanal, sustainable chocolate-making. Their chocolates are celebrated for their iconic 'double crack' sensation: that starts with a thin, crisp chocolate shell that gives way to a smooth luxurious deeply indulgent centre.

Russell & Atwell fresh chocolates are made using the World's finest fino de aroma cocoa, ethically sourced from co-operatives in Colombia keeping more money at source by starting the making process there too. The raw chocolate is then expertly blended with Organic double cream, wildflower honey and hand finished all in the UK.

Their packaging is eco-friendly, with recyclable pouches and refillable glass jars that come with recyclable paper refills on demand.  Each pouch/jar you buy also supports the Buglife charity's efforts to protect pollinators by planting wildflower B-Lines across the UK.

These limited edition chocolates are the perfect way to show love this Valentine's Day. Available now at russellandatwell.com.

Behind the Scenes: A Day in the Life of a Professional Chocolatier

Welcome to the vibrant, enchanting world of chocolate, where artistry meets culinary finesse. 

Ever wondered what goes on behind the tantalising displays of decadent chocolates in those artisanal shops? Join us as we take a peek behind the curtains into the daily life of a professional chocolatier.

6:00 AM - Rise and Shine:

While the city is still wrapped in slumber, our day begins with the soft hum of anticipation. Professional chocolatiers are early risers, for precision and dedication are the cornerstones of their craft. With a cup of steaming tea in hand, we embark on our journey to create chocolate magic.

7:00 AM - Ingredient Preparation:

Quality is paramount in the world of chocolate. As the sun ascends, we meticulously select the finest cocoa beans, sourced from exotic locales across the globe. Each bean tells a story, and it's our job to honour its journey. We weigh, roast, and grind the beans with reverence, setting the stage for the symphony of flavours to come.

9:00 AM - Crafting Confections:

The aroma of chocolate fills the air as we step into the heart of our workshop. Here, creativity knows no bounds. From silky truffles to delicate bonbons, every creation is a testament to our passion for perfection. With nimble fingers, we temper chocolate to achieve that coveted glossy finish, a hallmark of craftsmanship.

12:00 PM - Lunch Break:

Amidst the whirlwind of activity, we pause to replenish our spirits. A hearty meal shared amongst colleagues is not just a necessity but a cherished tradition. It's a time to swap stories, share insights, and perhaps indulge in a sneaky nibble of our latest creations.

2:00 PM - Artistic Expression:

In the afternoon, our focus shifts to the artistry of chocolate. With precision akin to a painter's brushstroke, we adorn our confections with intricate designs. From shimmering gold leaf to vibrant fruit coulis, each embellishment adds depth and character to our creations, transforming them into edible masterpieces.

4:00 PM - Quality Control:

Before bidding adieu to the day, we subject our creations to rigorous scrutiny. Each chocolate undergoes a series of sensory tests, ensuring that it meets our exacting standards. Only those deemed worthy of bearing our name are granted passage to the storefront, where they await eager patrons.

6:00 PM - Reflection and Rest:

As twilight descends, we take a moment to reflect on the day's achievements. The hum of the city outside serves as a gentle reminder of the world beyond our workshop. With hearts full of satisfaction, we bid farewell to another day in the life of a professional chocolatier, knowing that tomorrow holds new opportunities for chocolate alchemy.

In conclusion, the life of a professional chocolatier is a delicate dance between science and art, precision and passion. It's a journey fuelled by creativity and dedication, where every chocolate tells a story of craftsmanship and love. So the next time you indulge in a velvety truffle or a silky ganache, remember the hands that brought it to life, and savour the magic of chocolate in every bite.

I am by no means anything near to being a professional chocolatier, but I have made chocolate in the past and, having completed the research and writing for this feature, I feel the chocolate making bug nipping at me, so I'll be making some more chocolate in the near future. I'll get the double boiler out, get the moulds ready and purchase the necessary ingredients.