""That was really frustrating," she said. "But I just took it on the chin and was like, well, we gotta do it, we gotta open.""
""Chocolate is so delicate that in order to really store it properly and stop time on it, you have to store it frozen," said Lopez-Maggi. "And if we're shipping it, then we have to ship it frozen, as well.""
"Lopez-Maggi informed the inspectors she'd be storing chocolate onsite, but failed to mention that she would be using freezers to do so, which she now admits was a 'rookie mistake.'"
Xocolate & Confections in Rockridge sold its last chocolates on Valentine's Day after struggling with operational issues. The shop aimed to alleviate pressure on The Xocolate Bar's kitchen but faced significant challenges before opening. Initial inspections revealed extensive upgrade requirements, leading to frustration for owner Malena Lopez-Maggi. A critical oversight regarding chocolate storage in freezers compounded the difficulties, resulting in costly adjustments. Ultimately, the combination of these factors led to the shop's closure shortly after its launch.
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