![]() ![]() Under best circumstances you will want to do these steps right before you go to your shipping agent. You have your box of chocolates and now a menagerie of items around you for building a shipping container that will go anywhere. You just want something to pack comfortably to create stability inside your box. Additional packing materialKraft paper, bubble wrap, it doesn’t really matter here.I would highly suggest USPS Priority or UPS 3 Day select for most summer deliveries, next day for those in places with scorching temperatures. ![]() Putting this little pack in a ziplock or wrapping it in some newspaper will help insure it doesn’t sweat on your package. The contents happily traveled at somewhere in the 50′-60′ range. Remember if your package gets there and the pack is just exhausted you’ve done your job. Usually with a small box (9 X 6.5 X 4) might only need one 2-4oz packet. Cold packsYour transit time and heat through travel is going to dictate the size and amount of these.Bubble-wrap mylarIt’s a mylar (silver-colored) coated bubble-wrap that works great as heat deflection and insulator while keeping the product snug.A box that is at least 2-3x the size of the gift you are sending.Space allows for crunch room by bad shipping agents as well as keeping heat farther away from the chocolate in your package.Keep it refrigerated until the time you need to pack. ![]() Why waste your cooling energy on making something cold. Something that is cold to start will stay colder longer. If you are doing something special research your melting points so you can be on top of how much cooling might be necessary. Quick rule of thumb chocolate solids usually melt closer to body temperature (80’s+) while ganaches like to melt at room temperature (70’s). While many of our local customers let us do their shipping to friends and family for them we have many that want to do it themselves so they can add other things to the mix. However, now that the seasonal clock is edging closer to warm we all have to start watching weather forecasts for areas we are shipping to–judging whether or not extra protection is needed to keep our delicate chocolates safe. While the winter has been long, and cold, and seeming to never lighten up it has been good for our chocolate shipments. There will always be more expensive solutions and if you have specialty cases might need more attention to detail or cooling power but overall, for the bulk of the chocolates we send this packaging will work and is very budget friendly. Overall though these instructions have been tried and tested over 10 years and still do today. we still do this! We’ve stuck it out with USPS but their current guidelines on Priority are slipping a bit so that might change in the future. Update 2020: I came to revise the post after just handling another large shipping moment and re-reading it. ![]()
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