When tempered chocolate throws a temper tantrum
I love summer. Warm nights, beach days, swimming, flowy dresses, the list can go on. It’s the reason we live in Los Angeles! But now that I have this rice cakes company, I’m learning all about the woes and challenges of beating the heat. Because all of our products are made with tempered toppings, they all easily melt. ESPECIALLY the Salt in the Dark. It's the reason we're only selling at Smorgasburg LA once a month now.
And not only does it melt easily, it requires juuuust the right temperature to set in a beautiful, dark, flawless temper. And when our kitchen in Sun Valley heated up a few weeks, ago, all of my 170 Salt in the Darks turned out not so dark.
It was heartbreaking, not to mention wallet-draining. Startup lesson, learned.
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