Temper: from the bean to the snap

A small bean-to-bar workshop making single-origin bars, bonbons and drinking chocolate. Here is how we work.

Cocoa pod cut open to show the beans inside

Our story

A small workshop that starts with the bean

Temper began with a tabletop roaster, a stone grinder and a lot of burnt batches. Today we still make every bar in one small workshop, a few hundred at a time.

We buy beans from a handful of farms we know, pay a fair price for them (sample text) and make one bar from each, so the origin is the flavour.

One origin per bar
Stone-ground for days, not hours
Tempered and wrapped by hand

The chocolate makers at Temper (sample text)

From bean to bar

Every step happens in our workshop

We sort and roast the beans, crack them, grind them on stone for days, then temper and mould each bar by hand. Watch the grind, then read the steps.

Read our story

One batch (sample)

Five steps, about a week

Sort

Beans picked over by hand

Roast

Low and slow, in small drums

Crack & winnow

Shells off, nibs kept

Grind

Stone-ground for 2–3 days

Temper & mould

Cooled on marble, poured by hand

Sample process for the demo store.

Where the beans come from

We visit, taste and buy direct

We work with five small farms and buy from them every season. Pods are opened on the farm, the beans fermented and dried there, then shipped to us (sample text).