Two chocolatiers, Roz and Georgia, make hand-tempered bars, coated fruit and nuts, and chocolate roughs at their Cowaramup shop.
Georgia catered Roz's wedding in 2015. That is how the two chocolatiers behind Temper Temper came to know each other, and it is a better beginning than most businesses can claim.
Roz had already run a chocolate business, 10 Degrees, in McLaren Vale in South Australia, before she moved to Margaret River. Georgia had worked for six years as a professional chef before joining her. The pair also went to Melbourne together to study chocolate-making further, which says something about how seriously they take the craft.
Their shop is on Bussell Highway in Cowaramup. Hours change, so check the maker's site before you drive out.
The backbone of the range is the 50g bar, hand-tempered, in milk, dark and white chocolate. From there the flavours head off in several directions: Chilli, Coffee + Almond, Cranberry + Coconut, Fruit & Nut, a dark chocolate with raspberry, and Grapefruit and Fennel, which is not a pairing you meet on many chocolate counters.
Then there is everything that has been coated: almonds, apricots, figs, licorice and Turkish delight. There are roughs in almond, coconut, ginger and hazelnut, a honeycomb, and a Fairy Bread chocolate that will make sense to anyone who went to an Australian birthday party as a child. A chocolate greeting card covers the card and the present in one go.
A chocolatier and a chef is a useful pairing. The flavour list reads like it was written by people who cook, which is what happened.