How To Ship Chocolate | CoachSweetTooth

Shipping chocolate is an art. It's especially important for items with detailed designs, such as holiday-themed bonbons or rose-shaped chocolates.

Chocolates are likely to liquefy or melt, primarily if shipped during the summer months, which is why we need to learn how to ship chocolates without turning them into a mess.

Chocolate has a melting point of at least 70°F. Use proper packaging techniques to maintain the temperature of your box's inside nice and cold. When transportation distances surpass two days or might face high temperatures, refrigerants – for example, cold packs- can keep temperatures colder for longer.

Not every shipping company will deliver chocolates. Because every courier will have different regulations and criteria for different goods and products, we suggest double-checking with the authorized shipping company for your routes. Chocolate deliveries are typically overnight or second-day shipping due to the comparatively low melting point.

It is critical to consider delivery dates and prices when mailing time-sensitive, specialty items. It is very unusual for third-party carriers to seek a 3-4 working days processing period. By wrapping and delivering your products, you may ensure that your chocolates reach in plenty of time.

Table of contents


How to Ship Chocolate the Best Way?

1. Find the Melting Point

The melting temperature of the chocolate is typically between 85 and 95 degrees Fahrenheit (32 and 33 degrees Celsius); however, it might vary based on the elements or ingredients in your recipe. Chocolate is classified as a perishable item because it is a type of food. Keep track of the climate condition throughout your planned shipment month so you may determine whether or not to deliver on that day.

For example, when it's too hot outside, it's not a good idea to ship the chocolates because they might melt. Although, keep in mind that it is only suitable for those with versatile delivery deadlines. However, you must fulfill the same-day shipping commitment.

2. Refrigerate Chocolates Before Packing Them

Sometimes you can reschedule the shipment date, and it is critical to keep the chocolates refrigerated before delivering them abroad. It will keep it fresh and in shape. Although, you must store certain chocolates in the refrigerator to retain their flavor, so check to see if your chocolates must be refrigerated.

Keep the chocolate container far from direct light or heat sources. When your shipment is planning to travel a long distance, it is best to keep the temperature low with ice bags. It would be best to store the ice bags in plastic containers so that moisture does not damage the chocolate packaging.

Humidity and temperature monitoring are important because it aids in assessing possible dangers to quality control that are not instantly obvious. For instance, fat blooms might emerge 2 to 3 weeks when chocolate has already been subjected to temperature variations. When a temperature variance is noticed once the items arrive in a storehouse, they can be separated and examined throughout the coming days and weeks to guarantee that the integrity remains intact.

Implementing these measures will increase the possibility that the chocolate will reach excellent form on the store's fridge or shelf.

3. Make a Shipment Plan

Before arranging your deliveries, make a list of everything you plan to have ready, such as permissions, shipping fees, and packaging supplies. Weekends are very challenging since there's too much traffic on the roads. Many chocolate makers avoid shipment on holidays and weekends.

To promote quick execution, tell your buyers or suppliers about the timetable before the time and ensure they are informed of the shipping expenses.

If necessary, call your freight forwarder and inform them of the date and time when they must collect the shipment. Ensure that your chocolate container is securely sealed, all essential documentation is completed, and the shipping company must be aware that they carry a perishable item.

4. Plan Your Shipping and Packaging Carefully

Chocolate shipment packaging must be both appealing and reliable. You would like the chocolates to make it home safely, and you will also want them to look fresh and pretty when you open them. Following are some packing materials to think about:

Heat Proof Container

There are several delivery boxes available for perishable items such as chocolates. Pick from pouches, pallet shippers, and box liners. Consider your container at least double the size of whatever you're delivering to allow for an insulating layer to wrap over it.

Consider your container at least double the size of whatever you're delivering to allow for an insulating layer to wrap over it.

Protective Bubble Paper

It is used to protect anything inside your shipping container. It would reduce the effect of uneven highways on the chocolate by using bubble paper wrapping.

Ice Bags

As they are packed in plastic containers, these ice packets help keep your items fresh and work as a mini chiller.

Other Packaging Materials

It might be cards, a soft cloth, or a ribbon with your company name. Don't hesitate to add your company's logo to the package. You may even provide particular directions on preserving or enjoying the chocolates.

Ensure Secure Packaging

Use food-grade candy packing materials before mailing them to preserve your chocolate safely. After that, pad and pack your product and place it in a bigger insulated shipping box. Ensure your shipping box is big enough to accommodate padding, cold packs, and chocolates. We also recommend investing in high-quality shipping cushioning. Search for bendable products to fit into small areas while being sturdy enough to comfort and protect. Loose-fill cushioning and bubble wrap are two typical padding methods for transporting chocolate.

Ensure Quick and Smooth Shipments

Since shipping chocolates to your suppliers or a retailer is an important business plan, it is not without its difficulties. One of the main questions is if you can deliver your chocolates to your suppliers or distributors without liquefying or melting? Yes! It is possible; however, you may consider some important factors.

Chocolate must be delivered quickly due to its melting temperature. Some courier companies believe that you must only transport chocolates the next day or overnight. When necessary, choose the same-day shipment so that the chocolate does not melt throughout transit.

Choose the Best Shipping Services

It's critical to consider shipment dates and prices when delivering high-priority, customized items. It is fairly unusual for 3PL (third-party logistics) to ask for a 2-3 business days delivery time.

Keep the lines of communication active between your distributor and you if you are a company sending chocolates to your supplier or distributor. Make it explicit to your partners that choosing a quicker shipping service increases their shipment's chances of reaching a good state. Don't be afraid to inform them that refrigerating solutions, such as ice packs might increase weight and additional expenses to any shipping.

All key elements must be considered while delivering chocolate; there must be no mistakes and errors when delivering such a perishable item. Therefore, knowledge transfer and overall food and drug administration shipping requirements are critical, especially for foreign shipments.

Chocolate shipment is a difficult process that one must take seriously. With diminishing sales margins and rising shipping expenses, you must seek the optimum balance between cost and temperature stability. Ultimately, nothing outperforms knowing your consumers were pleased with their order since the chocolates arrived in excellent shape. As a result, it is critical to determine the elements influencing chocolate shipments.


Lori Gilmore

Lori Gilmore

Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.

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