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Submitted by: Joe

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When shipping chocolate the 1st thing to keep in mind is that chocolate melts at about body temperature (about 100° F; or 36° C); and it begins to readily soften below that (around 80° F or 26° C). In general you pack chocolate like most products for shipment: in a package with firm packing material around the container so it isn't subject to shocks. Ordinary packing materials are fine to ship chocolate - paper, plastic materials designed for shipment protection. If you are in a climate or season where the above temperatures are exceeded you need to provide a method so the chocolate won't see melting/softening temperatures. The best options are: 1 - ship in an expedited manner, like overnight 2 - pack the chocolate in dry ice & ship it in an insulated container. Keep in mind in fact chocolate may be "reused" (melted and remelted) literally hundreds of time. It won't affect the taste of the chocolate if it sees some softening. So if you're shipping chocolate wafers, it shouldn't be an issue of concern. If you're shipping finished chocolate and "must" not have any softening then use the dry ice and insulated container. Moisture, unlike warm temperatures WILL harm chocolate, so it's very important in a hot humid climate to have the chocolate in a sealed moisture proof bag/container.

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