Salcombe Dairy – From Ice Cream to Bean-to-Bar Chocolate!

History

Salcombe Dairy has been making artisan ice-cream in South Devon for forty years – and celebrated this milestone birthday in June 2019. The alchemistic factory has been at the heart of the town’s meteoric rise in popularity as Devon’s most stunning holiday destination. Still based on Island Street where all of the ice-cream is made, Salcombe Dairy is well known for deliciously indulgent ice-cream made only from natural ingredients, as well as a range of natural sorbets. Salcombe Dairy has been proudly making scrumptious ice-cream in this beautiful place since 1979, using local cream combined with the best recipe ingredients we can source locally and around the world – to create one of the Great Taste top fifty foods in Britain.
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Awards

Salcombe Dairy’s ice cream, sorbets and now chocolate have won more than sixty Great Taste, Taste of the West and Food & Drink Devon awards. That’s a lot of trophies! Blush. The secret to our success is staying modest and always striving for perfection – for example it took us over a year to perfect the recipe for our new Salcombe gin sorbet, and a new product is never launched until the entire production and tasting team are 100% happy with it!

Ethics

We’re a small company with a big heart. We have a very loyal team of workers livin’ the dream of working in an ice cream and chocolate factory in Devon…so when you eat our products you know that they have been made in Salcombe with love and care – using cream from the local farm. All of our chocolate and ice creams are made in a factory which is entirely nut free, palm oil free and egg free. We will never use any artificial ingredients – everything we make is 100% natural. That’s probably why customers have been asking for our ice cream consistently for the past forty years!
We are striving to leave a lighter footprint in the beautiful part of the planet we work in – and are always trying to source less single use plastic packaging and consumables, and more reusable and recyclable and now compostable packs.

Non-Dairy

We recognise that vegan and dairy-free connoisseurs still love high quality chocolate and ices! Our range of dark chocolate is dairy free and suitable for vegans as well as being indulgent and sumptuous…and we even make a chocolate sorbet.
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Chocolate

Our new baby is bean-to-bar chocolate, launched in Spring 2018. We source organic, fairly traded cacao from the Peruvian rainforest and melange the nibs in Salcombe with raw cane sugar before conching, tempering and moulding into chocolate of the highest quality to make outstanding chocolate in a spectrum of flavours our fans rave about. In the 19th Century, Salcombe was a busy trading port for ships carrying fruit, cocoa, sugar and rum. At the mouth of the estuary lies The Bar, a sand spit mentioned in Tennyson’s famous poem ‘The crossing of the bar’ so it seemed appropriate to call our chocolate The Bar, and mirror in chocolate all of our ice-cream flavours for which we are famous.
We’ve already won a Great Taste Gold award for our dark chocolate ginger, and the milk chocolate with Devon sea salted caramel is popular. Chocolate enables us to keep our trusty Oompa Loompas busy during the winter when customers are eating less ice-cream – so it makes us more sustainable as a business too!
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Feedback

Tell us what you think! We’re looking forward to seeing everyone again at the Exeter Chocolate Festival and are always keen to hear feedback on our chocolate or hear your requests for new flavours!
Lucy and Dan Bly
Email: dan.bly@salcombedairy.co.uk
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Interview – Samuel Brook

What got you interested in chocolate?fullsizeoutput_d24

I’ve always had an affinity for pastry work and chocolate, whether it’s been making things with it, cooking or eating. As my career has developed and I have learnt more about chocolate, the different types there are and the different flavour profiles that they have, my appreciation and enjoyment for chocolate work has only increased.

When did you first make chocolate?

I have not made bean to bar chocolate yet. But making individual handmade chocolates with different and intricate designs is fast becoming one of my favourite things. The phrase I hear most often is ‘they look like marbles or shells’ or ‘they look too good to eat’.

How was your first attempt at making chocolate? 

The first attempt went well, but then it’s easy when someone is teaching and helping you. Since then it has taken a lot of practice to get to the stage where I’m happy with the way that my chocolates look and taste.

CW0fbgO4Sl2EDh748hyULAHow and from where do you source your ingredients?

I use Valrhona chocolate, because there is no comparison. There are so many different types and flavour profiles, which then offers me so many options when it comes to making chocolate and truffles. Matching the chocolate to the correct flavour enhances the end result which makes the chocolate more enjoyable.

What achievement are you most proud of?

People’s reaction when they taste some of my patisseries is something to be really proud of and happy with, and is without doubt the most rewarding part of my job. Achieving 2AA rosettes with my first review when I was in my first head chef job. I am yet to put forward my chocolates or patisseries for any awards.

What’s your best-selling product?

Chocolates and Macarons – gift boxes and wedding favours

What are your ambitions for the future?fullsizeoutput_d62

My goal is to open a patisserie shop, a real French style patisserie. Hopefully in Exeter, where I would serve brunch, afternoon tea and sell chocolates, macarons, patisseries and if the time allows, real viennoiserie, made and baked everyday.

What’s your favourite type of chocolate?

Valrhona Bahibe 46%. It is a milk chocolate with a slightly increased amount of cocoa and it has a brilliant balance between the two profile of milk and dark. It is also the chocolate that I use for Millionaire’s Shortbread, which is the reason I am where I am and where my career began.

You can find out more about Samuel and his business ‘Pretty Little Pastries’ here.

 

Interview – Seed Chocolate

What got you interested in chocolate?SEED LOGOS White on Blue

I have always had an avid interest in chocolate from the very moment I trained as a pastry chef in my teens.  It wasn’t until recently, that I started to really think how chocolate was made, from the raw ingredients & the chemistry within cocoa.  This has guided me to become a bean to bar chocolate maker.

When did you first make chocolate?

Just under three years ago.

How was your first attempt at making chocolate? 

It actually went really well.  We haven’t hit too many hurdles luckily.  Our biggest challenge was the heat of the summer of 2018, damn that was a learning curve!
It’s all down to the preparation of your ingredients & sourcing the right equipment.

seed1How and from where do you source your beans?

We currently source our variety of cacao from Peru.  We have a great relationship with the smallholder supplier.  We are very proud to source our cacao directly from these small farms & cooperatives.
We get sent samples from all around the equator.  It’s a real privilege to us that they believe we can make a great end product with their harvest.
We are looking into new origins from Central America & Asia for future cacao varieties.

Anything you are particularly proud of about your products?

We are very proud that in our first full year (2018), we received five awards for three of our chocolate bars from The Academy of Chocolate & Guild of Fine Food.  We were also awarded Specialist Food & Drink Retailer 2018 by The Taste of Staffordshire.

What’s your best-selling product?

Our Toasted White Chocolate bar always sells out.  This is more than likely because it has been ranked top four (in the white chocolate category) in the world, by The Academy of Chocolate.  It’s is the only non-vegan bar we create regularly due to demand.

What achievement are you most proud of?seed2

I am just happy we have grown organically whilst keeping our identity & ethos of creating great single origin chocolate from the finest ingredients we can get our hands on.  It’s hard as I have a fractured spine.  But the rewards do push me forward.  We have met so many lovely people on our adventure so far in the chocolate making world.

What are your ambitions for the future?

We have a few secrets up our sleeve for the future, but our main objective is to get our packaging onto the next level.  We aim to have all of our packaging home compostable by 2020.

What’s your favourite type of chocolate?

Dark chocolate all day long!  The flavour notes you get from different varieties is mind blowing. And unroasted cacao is a great snack food.
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I can vouch for their toasted white chocolate being absolutely delicious! If you want to get hold of some before November, you can visit their website by clicking here.

Ethical, Educational and Delicious

At the Exeter Chocolate Festival our mission is to share our passion for, and educate others about the fine quality, bean-to-bar, ethically produced chocolate being made right here in the UK.
Over our two day celebration of chocolate, you will be able to discover some of the UK’s most passionate and talented chocolate makers who are dedicated to working directly with cocoa farmers to ensure the best quality product.
This direct trade provides traceability, and means the farmer is paid a fair price for their beans, therefore supporting small farms to grow.
Dark chocolate is naturally vegan and gluten-free, but you will also be able to find a range of milk chocolates to suit all dietary needs.
We have something for everyone – exquisitely indulgent brownies, handmade truffles from local chocolatiers, you can even treat yourself to a chocolate cocktail. Rest assured you will only find it at the Exeter Chocolate Festival if it meets our strict criteria of being made from bean-to-bar, is ethically produced, fine-quality or is locally made.
Alongside the chocolate sellers, we will be bringing you a full programme of talks, demonstrations and workshops. Plenty for connoisseurs and families alike.