Tempering makes Chocolate stable, NOT taste better.
Tempering is done to make chocolate more stable at room temperature. The problem with this, is that the fresh and vibrant flavors of the chocolate are lost in the process.
Imagine drinking a freshly squeezed, delicious orange juice and then boiling it for a while and drinking it again. It loses its fresh and vibrant taste and has nothing to do with the freshly squeezed juice. This is the difference between tempered and non-tempered chocolate.
Once you've tried it, you can't go back!
Let your Techno be Industrial, Not your Chocolate.
In the case of chocolate, tempering is important because chocolate is so unstable at room temperature that it will turn gray and sandy if not tempered. That's why all the chocolates you know are tempered. No one likes to eat gray, sandy chocolate. But we can't get the vibrant, fresh taste of Untempered Chocolate out of our minds.
So we've developed a simple system to re-melt chocolate at home and then store it in the freezer so we can always enjoy Untempered Chocolate.
It´s Simply the best Chocolate in the World.
As you can see. Dealing with untempered chocolate may seem a little unusual, because we are not used to preparing chocolate like coffee, for example.
But we promise it's worth it. It is a completely new taste experience that is incomparable. That this is the best chocolate in the world is not a marketing slogan, it is simply due to the fact that it is the only Untempered Chocolate in the world.
Untempered is a must for anyone who loves chocolate.
