Named after the technique used to achieve chocolate’s smooth, shiny finish, Tempered is a serious new contender in Bangkok’s cacao scene that started from the humble beginnings of one passionate couple.
“It all began with this tiny drum roaster,” owner Kris Suteerachai said while displaying his first chocolate refiner. The machine was only capable of grinding 1 kilogram to 3 kilograms of beans.
Kris, who works as a property developer, originally had no idea he would eventually open a large-scale cacao cafe. It took a random trip to Japan on a rainy day to make him realize his latent interest in confection.
“We were seeking shelter from the rain,” Kris recalled when he and his wife Chanikan “Fern” Tanboonperm entered a random Tokyo shop. “We saw them making their chocolate from scratch, and we were mesmerized by its process: their staff cracked,…
