At Temper & Mo we strive to present you with not just the best handmade chocolates, but also provide you with every resource available to help you understand the language and culture of chocolates. We have put together some brags and a few sections that would help the uninitiated thrive in the kingdom of chocolates!
Inspired by a mom's buying club on Facebook, I started making custom made vegan marshmallows, artisan marshmallows and vegan Easter eggs. Starting out without formal training a few years ago, learning the practical ropes from fellow chocoaltier Artisanne (Anne Boulley), I pursued formal education from various institutions including Ecole Chocolat, Canada and Atelier Melissa Coppel, Las Vegas. I now make speciality handcrafted chocolates.
I have always been focused on sweets, candy and sugar, which has always been my passion. I take utmost pride in what I do and as with any trade, much of my time is spent in polishing and maintaining my tools. That is what, I believe, my work stand out.
Though I mostly start from powdered cocoa and cocoa butter, I also do bean to bar chocolates for friends and family and upon special request. Being a chocolatier and a chocolate maker are two different domains and I am happy to be on both sides of the fence.
Two of my most priced creations are the Chocolate healing stones and Hazel, the Hot Chocolate Hippo.
I truly believe that when I make and give chocolate there I an exchange of energy. When you eat chocolate, when you get some chocolate, when you give someone chocolate, its just not the chocolate that is being given, but also energy, this, combined with a total stranger admiring my creations during my very first class, calling them "stones and rocks" gave way to my Chocolate Healing Stones.
Until, I was an adult, I did not know that hot chocolate came out of a packet or that not everyone made it in a pot. That is because my grandmother, Hazel, taught me how to make hot chocolates. Chocolates and hippos share the same origin, Africa. Hence, Hazel is a hippo, made of chocolate with marshmallows in her belly. When she melts down in a warm glass, the marshmallows from her belly pop, and she is meant to be shared :) My firm belief is "Nobody should mourn the loss of sweets or chocolates due to food restrictions. Just because you cant have dairy.
Temper & Mo has participated and been recognized as a top chocolatier in chocolate tasting events throughout Oregon. Temper & Mo has graced the Oregon Chocolate festival Winner’s Board continuously since 2017, twice for our BonBons and once for our chocolate beverage.
Interested in more than just tasting chocolates?
Intrigued by what makes the chocolate so yummy?
Participate in a Chocolate making session!
I use nuts on-site, so any products may contain peanuts or tree-nuts. Whenever possible, I use plant-based colors, but in some cases conventional dyes are used, so please ask if you are sensitive.
Veneta, Oregon located about 20 minutes from the city of Eugene. My confections are made in a local commercial kitchen. When you place your order, we will make arrangements for pickup or delivery of your sweets.
I live in the beautiful Willamette valley, Oregon. I love to go to farms, farm stands and wild areas to gather ingredients. I am inspired by the seasons and the local flavors, to create unique flavors for my handmade marshmallows and other confections.
We offer a standard assortment of chocolates ready for purchase at the Artisan Mercantile in Veneta.
You can buy directly from me at local events. I can also ship — call me to talk about options: 541-520-5002.
