A Chocolatier’s Guide to Keeping Cool When the Kitchen — and the Courier Van — Heats Up
When summer rolls around, most folks reach for the sun cream. But if you’re a chocolatier? You reach for the ice packs. Posting chocolate in hot weather is one of those niche problems most people don’t think about — until their carefully crafted bonbons arrive as an unsightly puddle.
Whether you’re a small-batch maker, a bean-to-bar producer, or just someone wanting to send a thoughtful chocolate gift, this is your friendly guide to keeping your chocolate gorgeous — even when the mercury soars.
Why Summer Heat Is a Chocolate’s Worst Nightmare
Chocolate starts to melts at around 25°C — and those of us working with high-cocoa, low-sugar bars know just how temperamental it can be. It’s not just the melting you have to worry about; it’s also blooming — that dreaded white haze from sugar or fat re-crystallising after heat exposure.
Even a short stint in a depot or van can ruin the texture, finish, and flavour you’ve so carefully developed.
Step-by-Step: Smart Summer Shipping
1. Timing Is Everything
Ship Monday to Wednesday to avoid weekend delays.
Avoid shipping during extreme heatwaves or public holidays.
Offer customers the option to delay dispatch until cooler weather if possible.
2. Insulate Like a Pro
Use thermal mailers, insulated boxes, or silver bubble wrap.
Include reusable gel packs, wrapped in paper so they don’t sit against the chocolate.
Double box with a cardboard inner to buffer sudden temperature changes.
3. Label Clearly
A simple “Perishable – Keep Cool” sticker can help — no guarantees, but a kind driver might take note.
4. Choose Heat-Friendly Products
Dark chocolate bars tend to ship best — they’re more stable than milk or white.
Avoid soft ganaches or alcohol bonbons unless using frozen or cool box methods.
Think thin, flat, and well-tempered — they’ll survive the journey better.
Should You Freeze Bonbons for Shipping?
Some makers (myself included, when posting to the tropics) freeze filled chocolates before dispatch. It sounds counterintuitive, but hear me out — if done properly, it can protect delicate ganaches and caramels from spoiling in transit.
When It Works Well:
When shipping filled chocolates in hot weather.
For long-haul or international orders, where ice packs alone won’t last.
If the chocolates are airtight sealed and insulated.
Potential Pitfalls:
Condensation on unsealed chocolates can cause sugar bloom.
Freezing may affect snap, gloss, or flavour volatility, especially in high-percentage couverture.
Delicate toppings (like gold leaf or herbs) can look dull post-freeze.
How to Do It Properly:
Seal before freezing – vacuum-seal or use heat-sealed cellophane.
Freeze slowly, store flat, and never refreeze.
Pack with chill packs and let the parcel thaw en route – don’t ask the customer to put it in the fridge!
Include a note:
“This chocolate was frozen for safe transit. Please allow it to return to room temperature, unopened, before enjoying. Avoid refrigeration.”
In short, freezing is a technique — not a shortcut. When done with skill, it can mean the difference between a ruined delivery and a flawless reveal.
Don’t Forget the Human Touch
Good customer communication goes a long way:
Explain your shipping process on the website or order confirmation.
Offer tracking and a “safe place” delivery option to avoid heat exposure on doorsteps.
Include a personal note or card — a little hospitality makes the whole experience feel special.
And if things do go wrong?
Replace promptly, and with grace.
The goodwill you gain is worth far more than the chocolate you resend.
Final Thoughts: You Can Post Chocolate in Summer — If You’re Clever
Posting chocolate in warm weather isn’t about avoiding the problem — it’s about outsmarting it. With careful packaging, thoughtful timing, and (if needed) some freezer magic, your creations can arrive as beautiful as they left.
After all, chocolate is joy in edible form. Let’s keep it that way — even in a heatwave.
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