Temper Chokolade
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Current Collection

Christmas Collection 2018

Christmas Collection 2018

Fanø Heather Honey and Pecan

Fanø Heather Honey and Pecan

I'm a big fan of heather honey. We use a wonderful honey from the local island of Fanø. Its strong floral taste pairs really well with pecan.  I use Valrhona's Biskelia 34%, a milk chocolate that tastes a lot like an English shortbread cookie.

Biskelia 34% • smooth milk chocolate with notes of toasted biscuit and caramel and a touch of salt.

Honey Mead

Honey Mead

This is a tasty chocalate made with Honey Mead from local Meadery Tarp Bryggeri. I pair it with Valrhonas Oriado 60% which has good fruity acidity that pairs well with the honey.

Oriado 60% • mild and balanced with fullness and intensity of cacao along with aromas of ripe and acidic fruit.

Gråsten Apple

Gråsten Apple

Ganache made with Denmark's national apple, Valrhona's Waina 35% and a splash of Danish brandy from Skærsøgaard. As with all our white chocolate pieces we use Opalys 33% for the shell becaues of the delicate flavour and pure white coulour.

Waina 35% • my favourite white chocolate from Valrhona.  Tastes of fresh milk and Bourban vanilla pod. Slight beige colour from the use of blond cane sugar.

Handmade Marzipan

Handmade Marzipan

We make six kinds of marzipan from scratch. We use the best ingredients possible including local honey from Rømø and our own sea salt and hand dip them in Valrhona's Caraque 56%.

Walnut, Pistachio, Cashew with Polynesian Vanilla,

Roasted Almond, Roasted Hazelnut, and

Almond with Valrhona's Jivara 40% milkchocolate.

Kaffepunch

Kaffepunch

One of my first Danish food experience was to drink a "coffee punch". It's a coffee with a bit of sugar and and Danish snaps.  I use fresh roasted beans coarsley ground and "cold brewed" over night in cream to get a smooth coffee flavour without the bitterness. Paired with Valrhona's Caraibe 66% and finished with some Rød Aalborg snaps.

Caraibe 66% • balance of smooth chocolate and roasted dried fruit notes with slightly oaky finish.

Sødskærm

Sødskærm

Sødskærm (Sweet Cicely in English) is a plant that grows wild around Ribe.  It has a taste somewhere between mild licorice and anis spice.  Along with the leaves I use the capsules which give a more complex spiced flavour. I pair with Valrhonas Ducley 32%.  The caramalized "blond" chocolate which tastes of caramel and a bit of salt matches perfectly with the anis flavour of the sødskærm.

Dulcey 32% • creamy and toasty with a blond colour and a delicious taste thats not too sweet with intense biscuity flavours and pinch of salt.

Sonderskov Rose Caramel

Sonderskov Rose Caramel

This chocolate was developed for Head Chef Preben Madsen of Restaurant Herregårdskælderen, at Sønderskov Manor.  Using their special Sønderskov Rose. Every year Preben delivers a bunch of these beautiful roses which we dry and use to flavour the caramel filling for this chocolate.

Satilia Noire 62% • Bitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.

 

Black Walnut Snaps

Black Walnut Snaps

Every year I take fresh green walnuts right off the tree and place them in neutral tasting snaps.  They soak for three months and then are removed whereafter the snaps sits for at least 1 year. (longer the better) The result is a sort of a nutty port wine flavour.  The walnuts turn the snaps a beautiful midnight black giving this chocolate its name. Paired with Valrhona's Guanaja 70% this is one of my favourite chocolates.

Guanaja 70% • floral and fruity with a really pleasent bitterness and really long after taste. 

Mirabelle Plum and Fanø Skibsrom

Mirabelle Plum and Fanø Skibsrom

My partner Maria's grandmother has a gigantic Mirabelle plum tree.  Every year it's a tradion to go eat pastries and pick several kilos of these delicious plums. They have good acidity that shines through and matches well with the spices in the rum.  I use Valrhonas Guanaja Lacteee 41%. Fanø Skibsrom is delicious and I highly recommend it. We us the Havmanden (Merman) which is more spiced than the Havfruen (Mermaid).

Guanaja Lactee 41% • milky freshness with a powerful chocolatey flavour. 

Woodland Strawberry

Woodland Strawberry

Woodland strawberries from our garden. There is a lot of flavour in these little strawberries.  We paired them with Valrhona's Tanariva 33% from Madagascar which I think already tastes like strawberry so it's a great match.'

Tanariva 33% • milky caramel notes with hints of red fruit.

Fanø Vadehav Beer

Fanø Vadehav Beer

A ganache made with a great brown ale from Fanø brewery.  It's strong and dark and comes through just the right amount.  Paired with Valrhona's Gruanaja Lactee 41%.

Guanaja Lactee 41% • milky freshness with a powerful chocolatey flavour. 

Flower Tea

Flower Tea

Every summer we go out pick apple blosoms, elderflower, and rosehip roses. I dry and blend them with a Ceylon black tea from Carstensens Teahandel.  The result is very floral tea taste that is always makes me think of summer. Guanaja Lactee 41% in the ganache and Valrhona's Macae 62% for the shell

Guanaja Lactee 41% • milky freshness with a powerful chocolatey flavour. 

Macae 62% • powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea with a fine bitter finish.

Handmade Nougat

Handmade Nougat

I really, really really like nougat. We have three kinds.

Purple: Hazelnut with Valrhona's Abinao 85%. An extra dark chocolate with an elegant bitterness and a long aftertaste which is balanced with the heavily caramalized sugar in the hazelnut noughat. (the pink one)

White: Pecan with Valrhona's Biskelia 34% milk chocolate that tastes a bit like a cookie. Its my favourite. (the white one)

Pink: Pistachio with Valrhona's Waina 35%. An organic and Fairtrade white chocolate that tastes of fresh milk and vanilla. Its made with light cane sugar and has enough character to match up with the pistachio. (the purple one)

Rhubarb

Rhubarb

Some fresh Rhubarb from our garden and Valrhona's Waina 35%.  This is a favourite with our customers and us.  The freshness of the rhubarb contrasts nicely with the milky richness of the white chocolate.  We use some juicy Polynesian Vanilla to bring it all together.

Waina 35% • my favourite white chocolate from Valrhona.  Tastes of fresh milk and Bourban vanilla pod. Slight beige colour from the use of blond cane sugar.

Wadden Sea Salt Caramel

Wadden Sea Salt Caramel

This is our most popular chocolate.  It's a caramel made with cane sugar, local butter, organic cream and our own sea salt that we harvest from the other side of Rømø.

We Satilia Noir 62% which is a good balanced dark chocolate for the shell. 

Sort Sol (Black Sun)

Sort Sol (Black Sun)

This is a simple dark chocolate caramel.  Named after the Black Sun created by Starlings that you can often see around Ribe and the Wadden Sea area.

Lavender

Lavender

Lavander from our garden and Valrhona's Guanaja 70% make an intense but balanced chocolate.  We add a twist of fresh lime to give the ganache a bit of acidity. 

Guanaja 70% • floral and fruity with a really pleasent bitterness and really long after taste. 

Rosehips

Rosehips

Rosehips are everywhere in this part of Denmark.  This chocolate is made with rosehips picked from Rindby on the Island of Fanø.  We flavour the ganache with a bit of dried rose petals to give it a bit of a more complex flavour.  Its paired with Valrhona's Organic and Fairtrade white chocolate Waina 35%.

Waina 35% • my favourite white chocolate from Valrhona.  Tastes of fresh milk and Bourban vanilla pod. Slight beige colour from the use of blond cane sugar.

Licorice

Licorice

No surprise that this is a popular chocolate. We use licorice powder to give a more spiced flavour.  We use Valrhona's Biskelia 34% milk chocolate which tastes a bit of salt a caramel giving this chocolate a sort of licorice cookie flavour.  

Biskelia 34% • smooth milk chocolate with notes of toasted biscuit and caramel and a touch of salt.

Pors

Pors

This chocolate has an interesting flavour. Pors know in English by the beautiful name Bog Myrtle has a flavour simular to bay leaf or cinnamon and is used in making Belgian Ales. In May we go down to the coast south of Ribe to pick the new leaves. 

Biskelia 34% • smooth milk chocolate with notes of toasted biscuit and caramel and a touch of salt. 

Chamomile Caramel

Chamomile Caramel

A tasty caramel flavoured with chamomile. One of my favourites.

Waina 35% • my favourite white chocolate from Valrhona. Tastes of fresh milk and Bourban vanilla pod. Slight beige colour from the use of blond cane sugar.