As a chocolatier, you spend a lot of time and effort in crafting one of the most delicious and most celebrated confectioneries of all time. So, you want your chocolate creations to be handled with utmost care as it gets delivered to its destination.
In an age where customer satisfaction is a top priority, it’s crucial for the receiver to get those sweets in perfect condition.
Delivering chocolates is an art in itself. This is especially crucial for intricately designed pieces, such as rose-shaped chocolates or holiday-themed bonbons. Chocolate delivery in Melbourne is a particularly thriving business given the city’s long and tasteful history of chocolate.
Thankfully, there are a few ways to make everything go flawlessly.
Here are five surefire ways to deliver chocolates without them melting in transit.
1. Know the melting temperature
The average melting point of chocolate is between 86-90F (30-32C), but this can vary depending on the specific ingredients in your creation. Since chocolate is a food item, it’s categorised as perishable goods. Take note of the weather conditions during your estimated shipping week so that you can decide whether or not it’s a good day to ship.
For instance, if it’s unusually hot out, it’s not advisable for you to send the chocolates since it may melt. However, note that this is only acceptable for those who have flexible timelines for delivery. Otherwise, you will need to meet your same-day delivery promise.
When it comes to chocolate, there are a few things that can affect the melting point. One is the type of chocolate, with darker chocolate having a lower melting point than milk or white chocolate. Another is the amount of cocoa butter in the chocolate, as this fat helps to lower the melting point.
However, perhaps the most important factor is the temperature of the environment. In general, hot climates will cause chocolate to melt more easily than cold ones. Thus, countries like Venezuela and Ghana, where cacao trees thrive in tropical conditions, tend to have lower melting points for their chocolates.
In contrast, Switzerland and Ireland, which have cooler average temperatures, tend to have higher melting points and as such Swisse and Irish chocolate are adjusted accordingly. Of course, there are always exceptions to this rule, but in general, climate is a major factor in determining the height at which chocolate will melt.
2. Keep chocolates cold before packaging
Regardless of whether or not you can delay the shipping schedule, it’s important to refrigerate your chocolates before sending them out. This will maintain its integrity. However, some chocolates should be kept at room temperature to preserve its flavour so make sure to determine whether your chocolates should be refrigerated or not.
Always keep your chocolates away from direct heat or light source. If your delivery has a long route ahead, it’s advisable to place frozen gel packs inside to keep it fresh. Classroom.com stresses that you should keep those ice packs inside plastic bags so that the condensation won’t affect the wrappers of your chocolate.
3. Plan for delivery
Have a checklist of all the things you need to prepare before scheduling your shipments, such as packaging materials, shipping fees, and permits. Most chocolate companies avoid shipping during weekends and holidays because of the heavy traffic and higher volume of packages that will be in transit.
Inform your customers ahead of time about the timeline, and make sure they are aware of the shipping costs to ensure faster processing.
If possible, contact your courier and let them know what time they should pick up the package. Make sure to seal your chocolate box properly, have all the necessary documents prepared, and inform them that they are handling a delicate item.
4. Be strategic with your packaging
Packaging chocolate deliveries should both be pretty and practical. You want the chocolates to arrive safely, but also for it to look beautiful upon opening. Here are some packaging materials you should consider:
- Insulated box – There are many kinds of shipping boxes for your chocolates. Choose between box liners, pallet shippers, our pouches. Make sure that your box is at least twice the size of what you’re shipping so that there is room for protective material to wrap around it.
- Bubble wrap – Used to stabilise the inside of your package. Bubble wrap will minimise the impact of bumpy roads on your chocolates.
- Cold packs – Sealed in plastic bags, these cold packs help maintain the coolness of your goods and act as a portable refrigerator.
- Other packing material – Whether it’s a ribbon, soft cloth, or cards with your business name on it. Don’t forget to include your branding in the packaging. You can also include special instructions about how the chocolates can best be stored or consumed.
5. Provide fast delivery
Because of its low melting point, delivering chocolates should be swift. Many couriers would suggest that chocolates are only to be shipped overnight or the next day. Opt for same-day delivery if possible, as there would be fewer chances for the confectionery to melt during shipping. Follow this advice: The shorter the shipping timeline, the better!
Food (or Chocolate) for Thought
There’s nothing better than knowing your customers were satisfied with their purchase because they received your handmade chocolates in perfect condition.
Identifying the factors that influence chocolate deliveries is crucial to keeping your business booming and will prevent any delivery mishaps in the future. And don’t forget to order flowers as well!
After all, it’s these things that build customer loyalty and trust.