DISCOVER SALCOMBE DAIRY

Salcombe Dairy

Award Winning Ice Creams, Sorbets & Bean to Bar Chocolate

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Salcombe Dairy, Chocolate, Ice Cream & Sorbets, Devon, England

ABOUT SALCOMBE DAIRY

Salcombe Dairy has humble origins. In 1979, its founders were enjoying the sun, sea and sand on a beach in Devon, and thought about how to make the moment even better – so they started an ice cream company. Ice cream, primarily being a summer treat, they decided to branch out into another indulgence to make sure they can keep all their lovely staff on throughout the year: bean-to-bar chocolate.

The entrance to the estuary on which Salcombe sits is restricted by a sea-covered sand spit – known as The Bar – from which Salcombe Dairy’s chocolate takes its name. It is the inspiration for Alfred Lord Tennyson’s famous poem, Crossing the Bar, and several of the Salcombe Dairy flavours are named after evocative lines in the poem, such as Midnight for dark chocolate lovers and the delectable Evening Star.

Salcombe Dairy is known for using the highest quality ingredients and bringing out their taste with love and attention. The sumptuous flavours across their products are testament to the exacting standards and passion of the people who make them. And this extends to their new purpose built, alchemistic chocolate factory in Salcombe.

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SALCOMBE DAIRY PRODUCTION

Salcombe Dairy started to produce bean-to-bar chocolate around four years ago as a complement to its extensive range of award-winning ice creams and sorbets. The key to achieving the best product in this particular segment of chocolate making is the selection of ingredients.

Salcombe Dairy uses the finest fairly traded Peruvian cocoa beans to make its chocolate. Salcombe Dairy’s organic Peruvian cacao beans are roasted to their specifications, then winnowed to leave the cacao nib. These are then grinded for 48-72 hours with raw cane sugar to achieve a particle size of less than 20 microns – roughly the point where any grittiness cannot be tasted. The produce is then conched for three hours to taste, whereby most of the unwelcome volatiles (such as acetic or tannic acids) have been removed whilst leaving the essence of the bean itself.

This is where the art comes in – you can change the flavour at lots of moments but determining the final flavour is in this conching process. The Salcombe Dairy chocolatiers then temper the chocolate to perfection, to achieve the final shine and snap.

SALCOMBE DAIRY PEOPLE, PROVENANCE & SUSTAINABILITY

Originally set up over forty years ago, Salcombe Dairy is now run by Dan Bly. When it comes to Salcombe Dairy’s ice cream, provenance has always been key. They use local ingredients as far as they can, and have taken that philosophy through to their bean-to-bar chocolate. In fact, chocolate and ice cream production do have a fair amount in common, including some shared ingredients and skills used by their employees.

One of the driving forces behind Salcombe Dairy diversifying into chocolate was to support its staff the whole year round. Ice cream is a seasonal seller by nature, so applying a little love and social consciousness to their business model has helped them look after their staff during the colder winter months.

Salcombe Dairy makes a conscious effort to reduce waste and keep their energy consumption to a minimum. They follow expert guidance and advice when it comes to their packaging, with each bar hand-wrapped to exacting standards to minimise waste.

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