Temperly - Chocolatier

I got into the culinary world by completing a cookery diploma at college which landed me a job in an amazing kitchen in the Lake District. Here I learnt many tips and tricks but I was missing academic studies, so went to University in Leeds. After graduating in the summer of 2020 with a degree in Food Science and Nutrition, I headed back into the restaurant industry. It was here I realised that after lots of time spent working on pastry sections and studying it in college, I knew very little about chocolate and wanted to change this: >

During the November 2020 lockdown I invested in my first chocolate mould, a thermometer, some Callebaut couverture chocolate and religiously studied chocolate making online. I documented my journey on social media and due to the amazing support received Temperly was born in February 2021!

I'm still a one-woman band, so every bar and bonbon is hand painted and hand piped by me – resulting in delicious, shiny bonbons that are "too pretty to eat".

I create my own recipes and lovingly handcraft all of my products using only the finest and freshest artisan ingredients, from my Ambleside kitchen in the heart of the Lake District. I continuously explore endless texture and flavour combinations for my loyal customers. After all, the food scientist in me loves a good experiment!

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