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When summer temperatures soar, shipping chocolate becomes a real challenge. Chocolate’s ideal storage temperature is around 65–68°F (18–20°C), and many bars begin to soften by 72°F. The last thing you want is for your gourmet confections to arrive as a gooey mess. Fortunately, it is possible to ship chocolate in hot weather — experienced chocolatiers do it all the time using tested strategies.
Your first line of defense is insulated packaging. Use a container with thermal protection — think foil bubble wrap, insulated liners, or even medical-grade foam coolers. If you can get your hands on recycled fiber liners (commonly used for eco-friendly shipping), those offer lightweight and reusable insulation.
Once you’ve prepped the box, layer in ice packs, the right size depending on the heat at the destination. For milder heat (80–85°F / 27–29°C), a small 8 oz ice pack might do. If you're shipping to hotter regions (85–95°F / 29–35°C), use a larger ice pack (12 oz or more), and for temperatures nearing 100°F, go all in: 2–3 lbs of cooling packs and a foam cooler are strongly recommended.
Don’t let the cold packs touch the chocolate directly — wrap them separately, ideally in Ziploc bags in case of leaks. Double-layer insulation is smart: for example, chocolate wrapped with an ice pack inside one insulated envelope, then packed into another insulated outer layer. Before packing, chill all components (including the insulation if possible) to give the box a cool head start.
Some chocolatiers also freeze the chocolate for up to 24 hours before shipping. While freezing isn’t ideal long-term, a brief deep chill can be the difference between solid bars and a melted mess — especially if there’s no cold spell on the horizon.
In summer, when you ship is just as critical as how you pack. Always check the 10-day weather forecast for the destination. Look for a cooler window — even a day with lows below 80°F — and time delivery accordingly.
Ship early in the week (Monday–Wednesday) and avoid Thursday or Friday shipments to prevent weekend delays. Drop off your parcel as late in the day as possible, ideally just before the carrier’s final pickup. This reduces the amount of time the box sits in a hot facility or truck.
Use express or 2-day shipping through reliable carriers like FedEx or UPS, especially in higher temperature zones. If you’re sending a larger group order (e.g., for a corporate tasting), consider upgrading to overnight shipping, even if that cuts into your margin — it’s often better than replacing melted product.
Before shipping, communicate with your customer. Make sure they understand the risks of summer shipping and are okay with the additional cost for proper packaging and express delivery. In some cases, it’s worth offering an alternative — like delaying shipment until fall or swapping the chocolate tasting kit for a cacao-based class with shelf-stable items.
Also, make sure the recipient knows the delivery date and is available to receive the package immediately. Add clear labels like “Perishable – Keep Cool” or “Keep Away from Heat” in bold red letters.
Shipping chocolate in the summer is more expensive, but there are clever ways to manage costs:
With smart planning, flexible timing, and the right materials, you can ship chocolate safely even in summer heat. It might take a little extra work, but the joy of receiving perfectly preserved chocolate — no puddles, no disappointment — is worth every step.
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