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The Bar - Bean to Bar chocolate

Salcombe Dairy have been making quality ice cream from their small site in Devon’s southernmost town for almost 40 years. Over this time they have always had the ethos of using only the best quality ingredients to produce the best quality products.

We have been looking for a product which will complement the ice cream and on a recent trip to Peru and Costa Rica decided to make Bean to Bar chocolate.

Bean to Bar chocolate is a growing market and follows the trends set by small coffee producers, where the key to achieving the best product is in the selection of ingredients. Each chocolate bean has thousands of different flavours to be discovered, and this can only be done if care is taken in the processing of the beans.

We have our organic Peruvian beans roasted for us, to our specification. The beans are then winnowed leaving the Cacao nib, which we then grind for 48 hours with raw cane sugar to achieve a particle size less than 20 microns which is roughly the point at which the mouth cannot pick up any rough texture.

We then conche the product for a further 3 hours to taste, at which stage we should have removed some of the unwelcome volatiles including some of the acetic acid and tannic acids whilst still leaving the essence of the bean within the flavour.

We think that the Peruvian beans we use have some really interesting fruity and woody notes.

Having done this – it is just then down to our chocolatiers to achieve the final shine and snap with a really well tempered bar of Chocolate.

For enquiries or to
place an order, please contact
Dan Bly on 01548 843228