Salcombe Dairy south east Chocolate Shop

Salcombe Dairy has been making ice creams and sorbets since 1979

and started making bean to bar chocolate in the factory in Island Street, Salcombe 

in March 2018. 

The process begins with organic Peruvian cacao beans which are roasted to a particular specification, then winnowed leaving just the cacao nibs behind. 

These nibs are then ground for 48 hours until they reach a particle size  

which is little less than 20 microns, the optimum for mouth feel.. 

It is then conched, which involves gently heating the chocolate while stirring and aerating, this part of the process helps to reduce the acidity and tones down the bitter flavours by releasing tannins that are present in liquid chocolate.

 It is then down to Kris to achieve the final shine and snap 

before pouring in to the moulds to set. The packaging is fully compostable.