After spending hundreds of hours carefully melting, forming, and decorating dozens of hot cocoa bombs, it’s time to send them off. You worked hard on those cocoa bombs, and you are not going to let them get ruined before they get to their destination.
But how can you make sure they get there safely?
Well, don’t you worry. We’ve compiled a two-step guide to packaging and shipping gourmet chocolate that will answer all of your questions and more.
Step 1: Pack It Up
When packaging your chocolate for transit, there are a few factors to consider. First, you must know at what temperatures the chocolate will bloom (turn white) or melt (melt). Additionally, what types of conditions and temperatures will the package encounter on its journey?
Test your products at different temperatures before shipping to make sure you ship at the right temperature. You can freeze some products before shipping, while others will bloom if they get too cold. It’s best to find this out before you send your product.
If you don’t want your beautiful creations to melt in transit, include frozen gel packs or dry ice to keep the temperature cooler while shipping. Note that when using gel packs, condensation can sometimes occur. Wrap the gel packs in butcher paper to prevent the condensation from getting to your chocolate.
Remember, more gel packs add weight and will affect shipping costs. Encourage your customers to reuse the gel packs you send.
Insulate the package with mylar wrap. This “bubble foil” comes in envelopes, pouches, box liners, and pallet covers.
It’s vital to get a big enough box. You need enough room for the actual food-grade packaging that’ll carry and touch the chocolate, as well as padding, bubble foil, gel packs or other coolants, and any extras. Pack the chocolate securely (but not too tight), so it doesn’t tumble around and break during shipment.
Finally, when you’re picking out packaging, don’t put in bulk orders just yet. You’ll learn a lot and update your techniques as you go, and you don’t want to waste money on unused packaging.
Step 2: Ship It Out
At shipping time, pick your days wisely. Chocolate needs to be shipped quickly, usually with next-day or 2-day shipping, so it’s best to ship out early in the week to avoid weekends and holidays.
Keep in mind the cost of shipping and packaging vs your profit. Ask yourself: “what is my time worth? How much money have I put into the packaging and shipping, and am I making that back, plus a profit?”
Of course, if profit is not your goal, that’s not something you need to worry about.
In the end, if you want to send your gourmet chocolate through the post, it’s not going to be cheap, and you’re going to need some special supplies.
To prevent melting during transit, use bubble foil (mylar wrap) pouches or box liners for insulation and gel packs or dry ice for cooling. Make sure your chocolate arrives perfect by testing it in temperatures before shipping, and pack your chocolates up nice and snug!
A Few Last-Minute Tips:
Keep the chocolate in cold storage before packaging for shipping. Time’s a-ticking! If you can start with a frozen product, you’ll have more shipping time.
Solid chocolates melt around 86*-90*; softer chocolates melt around 70*, or room temperature.