Robbie Wessels tries our homemade Tempo chocolate

Updated July 7, 2025, 4:18 p.m. | By Jacaranda FM

Did we just crack the code to the perfect chocolate?

Unfortunately, consumers have had to say goodbye to many of their well-loved food products in recent years.

In 2020, along with the pandemic and lockdown, South Africans had to bid farewell to Nestlé Chocolate Log and a few other chocolate favourites.

After 60 years on the market, the popular Coca-Cola drink Tab was discontinued, and for a short time, Pecks Anchovette and Redro Fish Paste were also no longer available.

The biggest shock came in 2023 when Nestlé announced it would no longer produce Nesquik.

Now and then, we find ourselves reminiscing about the sweets and treats of yesteryear.

The Drive team once asked Jacaranda FM listeners what discontinued snacks and drinks they miss the most, and Tempo was mentioned a few times.

Rob and Roz have made it their mission to find replacements for various discontinued snacks.

Producer Wayne found a recipe, added his tweaks, and the team got to test it out.

We even got Robbie Wessels to taste the homemade Tempo!

Here are the results:

If you want to try to make your own Tempo, here is the recipe:

Ingredients

The chocolate bar

Cadbury mini fingers/ Pepero biscuit sticks
Mister Sweet Toffee
100 grams Cadbury milk chocolate
100 grams high-quality milk baking chocolate (can substitute for Cadbury, but the baking chocolate helps harden the texture)
40 ml heavy whipping cream

The top coat

150 grams Cadbury milk chocolate (for authenticity, any milk chocolate will do for a dupe !)
50 grams of high-quality milk baking chocolate (helps the setting process if your tempering skills are as bad as mine!)

Steps

First, you need to make the ganache - Break the chocolate into a microwave-safe bowl, add the cream, and heat on medium for 30 seconds until the chocolate melts. Remove from the microwave and allow to stand for a minute before stirring until smooth.
For the top coat, Break 3/4 of the chocolate into small chunks in a microwave-safe bowl and microwave in 30-second bursts until starting to melt. Stir until smooth before adding the remaining chocolate and stirring until completely melted.
Line your mould with cling film or use silicone moulds.
Brush the bottom of the mould with an even layer of coating chocolate and allow to set.
Mix 1 cup of broken biscuit bits with your ganache mixture and spread evenly into the mould.
Place in freezer for 10 minutes until firm to the touch.
Unmold and cut into batons (about the width of any regular candy bar)
Top each bar with the toffee and allow to cool completely.
Dip each bar caramel-side down in chocolate, invert, and allow it to sit on a tray lined with clingfilm.
Once set, store in an airtight container for approximately 2 hours before your human comes home and eats them all.

Tune into 'The Drive with Rob & Roz' on weekdays from 16:00 – 19:00. Stream the show live here or download our mobile app here.

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Main image: Supplied