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In the Kitchen at Temper Temper Fine Chocolate 

 

Behind the endless chocolate creations at Temper Temper are just two chocolatiers, Roz and Georgia.

With more than 180 shelves to keep stocked up and even more demand for our chocolate online, it is a hard task to keep on top of it all. But one look through the kitchen windows in the shop and you’ll notice that these girls love what they do. (You might also notice they have a habit of turning their music up too loud and dancing when no one is looking, but hey. Nothing wrong with that.)

We asked Roz and Georgia to answer a few questions to help us understand what it’s like behind the scenes at Margaret River’s newest artisan chocolate company.

 

How did you get started as chocolatiers?

R: I’ve always had a sweet tooth and loved chocolate, and I’ve always loved fooling around in the kitchen, creating things. I need to be creative to be happy.

When I lived in McLaren Vale, South Australia, I frequented the local markets and saw a gap for something sweet. I decided to fill that gap with chocolate. Combining premium quality chocolate and fresh local produce, I fast created a successful small business, ’10 Degrees’, and a loyal following of customers.

I later sold that business and moved to Margaret River, WA, where I decided to do the same thing but on a greater scale.

G: I worked as a professional chef for six years and happened to cater for Roz’s wedding in 2015. While there I accidentally eavesdropped on a conversation about a chocolate venture and swooped in to become a part of the plan.

We went to Melbourne together to study further – didn’t learn that much at the course, funnily enough – and have used our combined skills to wing it from there, really [laughs].

 

What do you enjoy most about your job?

R: Being creative with high quality ingredients.

G: The endless supply of chocolate. I can’t resist the figs.

 

What’s your next idea for Temper Temper?

G: Temper Temper at home. We have been working on a series of hot chocolate mixes – with flavours such as chilli, salted caramel and mint – and we would love for people to be able to enjoy those in their own kitchen, along with our signature hot chocolate spoons.

R: We are also planning some exciting classes for the public, where we’ll teach people how to hand temper chocolate and create truffles. We’ve done a few classes and events in the past, such as the chocolate and tea pairing session with Seven Seas Tea. Watch this space.

 

Find the colourful and creative Temper Temper Fine Chocolate store at 2 Rosa Brook Road, just off Bussell Highway, Margaret River. 

Open 9am-5pm daily. 

Phone: (08) 9757 3763

Email: admin@tempertemper.com.au