Warm Weather Packaging: What is it? Do I need it?

As you know: chocolate melts. We offer Warm Weather Packaging (WWP) to insure that your order arrives as desired. It is an optional add-on, so please note that WWC will not be responsible for any chocolate melting if this option is not selected during check-out. WWP includes insulted packaging, and frozen, reusable gel packs. This is the best way to assure that your product will arrive in good order during warm weather challenges. Please see the guide below to help determine when WWP should be used.

Chocolate products should ideally be stored in a room anywhere from 62° – 69° F. Each variety of chocolate (white, milk, dark) has a different softening & melting point however, which can be viewed below. If you place an order and your area in the country is approaching these temperatures, we highly recommend purchasing this add-on to ensure your order will arrive in good order.

All chocolate however can reach its ‘softening point’ around 80° F. This does not necessarily have a negative impact on chocolate, after all chcolate is frequesntly tempered (melted), which does not damage the product. If your prodcut is delivered during warm weather, we recomend allowing the product to come back to room temperature prior to opening.

This post also refers to our making chocolate content, which can be found here.

Melting

The primary chocolate types are white, milk and dark. The melting point of chocolate is not necessarily ‘fixed’ however, as it depends on the other variable ingredients and their quantities within the blend, especially the cocoa butter crystallization within the blend (see below).

Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily
II 21 °C (70 °F) Soft, crumbly, melts too easily
III 26 °C (79 °F) Firm, poor snap, melts too easily
IV 28 °C (82 °F) Firm, good snap, melts too easily
V 34 °C (93 °F) Glossy, firm, best snap, melts near body temperature (37 °C)
VI 36 °C (97 °F) Hard, takes weeks to form

The ideal chocolate has type-V crystals, which will melt in your mouth, but will likely stay solid when held in bare skin. Type-V chocolate is the ideal tempered state. Here at World Wide Chocolate, almost all, if not all, of our chocolate products range from Type-IV to Type-VI.

Okay, what does this mean?

Areas above 82°F should definitely consider Warm Weather Packing. Of course, this is not required for cocoa powder, or dry products (coffee, tea, etc), but we offer this to ensure you are satisfied with the product you receive.

If ordering Milk or White Chocolate, and your area is above 73°F, we recommend WWP. As these items will be impacted by temperature sooner than the dark varieties.

Dark Chocolate shipments should include this add-on for temperatures in and above 76°F. The melting point of dark chocolate is around 86°F-90°F.

Cocoa Butter, including Mycryo Powder, has a melting point around 92°F.

 

Please consider this a general guide  help you decide on whether or not you should include this option when checking out, as we certainly want your product to arrive in good order!

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