Holidays, Management & Operation

How to Ship Chocolate

Last updated on Dec 1, 2023
Corrinn McCauley

In this interconnected environment, shipping chocolate straight to your customers anywhere in the country is vital to your success. However, chocolate's temperature sensitivity presents many challenges, especially when mailing it across long distances. Whether you have a booming e-commerce business or you're mailing food for the first time, use our chocolate shipping guide to deliver your products to customers.

Shop All Mailing, Shipping, & Packing Supplies
Use the following links to learn how to ship different chocolate candies:

How to Pack Chocolate for Shipping

chocolatier packing a chocolate Easter egg into a chocolate box insert

You put time, love, and labor into creating delicious chocolate candies, so you should sell and share them outside your immediate area. Learn how to pack chocolate for shipping so it holds its form and flavor.

  1. Work with cold, clean hands. Chocolate has a softening point lower than the human body temperature, so run your hands under cold water before packaging your chocolate.
  2. Keep your chocolates in a wine cooler before shipping them. Shipping chocolate requires careful temperature planning because cold induces sugar bloom while warmth melts the chocolate. Many chocolatiers store their chocolates in wine refrigerators to cool them down without causing sugar bloom before shipping them.
  3. Add your chocolates to a chocolate box. Remember to take the same care and consideration for presentation as packing your chocolates at your storefront. A positive unboxing experience goes a long way toward generating brand loyalty.
  4. Build your shipping box. Use an insulated shipping box that is double or triple the size of your chocolate container. The additional space separates your chocolate from the heat and protects your truffles from getting smashed if the box dents in transit.
  5. Line the bottom of your shipping box with metalized bubble packaging. Metalized packing bubbles deflect the heat, insulate the chocolates, and provide cushioning.
  6. Decide whether you need cold packs. Based on the time of year, destination, and distance your chocolates are traveling, determine how many cold packs you need to prevent your chocolates from melting.
  7. If using cold packs, place one on the bottom of the shipping container. Wrap the cold packs in a resealable plastic food bag or another leak-proof container. This precaution prevents condensation from hurting your chocolates or leaking into the shipping box.
  8. Insert the chocolate box into the shipping container. If applicable, surround it with cold packs. Fill remaining gaps with packing materials.
  9. Add a sheet of metalized insulation to the top of the package. It should cover the entire top of the package.
  10. Secure the shipping box. Tape all the seams to reduce warm air penetration.
  11. Add the shipping labels and mark the package as perishable and fragile. Your chocolates are ready for shipment!

Chocolate Packaging Supplies

Use the following chocolate packaging supplies to pack your chocolate for shipping.

How to Ship Chocolate without Melting

The most challenging part of shipping chocolate is preventing it from melting. Chocolate softens at 72 degrees Fahrenheit, which puts it at risk of smudging, taking on fingerprints, and receiving structural damage. While chocolate's heat sensitivity makes shipping precarious, chocolatiers can thrive in the e-commerce market by following chocolate shipping best practices.

  • Elect to delay shipment orders. Some chocolatiers elect to delay shipments if the temperature spikes. As long as you communicate, customers are less frustrated by prolonged arrival than by ruined products.
  • Use overnight shipping. If you plan to ship chocolates in the summer, use overnight shipping to ensure they arrive intact.
  • Choose insulating and cooling packing materials. Metalized bubble packaging insulates your chocolates and deflects the heat. Nestling your chocolate box in ice packs keeps them below their softening point.
  • Don’t ship chocolate orders Thursday through Sunday. Shipments leading up to and on Saturday and Sunday remain in hot warehouses over the weekend. To avoid this, let your customers know you won't ship orders placed on these days until Monday. Send them an email confirmation once their order ships so they have confidence and clarity about your process.
  • Provide an arrival alert. After working hard to ensure your chocolates remain intact during transit, the last thing you want is for them to melt on your client’s doorstep. Provide updates on the shipping progress so your customer can bring them inside as soon as they arrive.

Can You Freeze Chocolates?

While freezing is an excellent preservation strategy when shipping baked goods, avoid it at all costs when shipping chocolate. Cooling chocolate, then exposing it to warm air, causes condensation to form on its surface. The moisture dissolves some of the chocolate's sugar content. When the sugar recrystallizes, it creates a white, grainy layer known as “sugar bloom" that distorts the taste and texture of your chocolate.

While traditional freezing and refrigeration are ill-advised, some chocolatiers store their chocolates in a wine cooler to prevent them from softening. Operating between 45 and 67 degrees Fahrenheit, wine coolers are not as cold as refrigerators. Setting a wine cooler to its warmest operating temperature keeps ganache-filled truffles intact without inducing a sugar bloom.

Keeping your chocolates cool before shipping helps prevent them from melting in the mail. If you store your chocolates in a wine cooler, place distinct flavors in airtight containers to preserve their taste. Cocoa butter absorbs odors and flavors, so keeping blueberry truffles and chocolate turtles side by side will cause flavor perversion.

Do All Chocolate Candies Have the Same Melting Point?

While the average melting point for chocolate across all types is between 86 and 90 degrees Fahrenheit, not all chocolate candies have the same melting point. Chocolate candy uses two extracted portions of the cocoa bean: cocoa solids and cocoa butter. Most white and dark chocolate contain comparable amounts of cocoa butter, but chocolatiers increase the candies' darkness by adding more cocoa solids. Since white chocolate has no cocoa solids to absorb liquefying cocoa butter, it melts fast. Milk chocolate and ruby chocolate contain some cocoa solids, but not as much as dark chocolate.

Should You Ship Chocolates in the Summer?

Some chocolatiers forgo shipping chocolate in the summer months. You might lose some business by foregoing summer shipments, and the proper packaging makes this profit reduction avoidable. However, shipping chocolate in the summer may not be cost-effective based on the size of your operation and the location of your primary clientele. Ask yourself these three questions to determine whether your chocolate shop is up to filling summer shipment orders:

  1. Where are you shipping to? If most of your clients are from warm-weather areas, mailing chocolates in the dead of summer will be expensive.
  2. Is it cost-effective? The additional fees may scare off customers, making it nonsensical to stock chocolate shipping supplies over the summer for the number of orders received.
  3. How big is your operation? Shipping chocolates during the hottest months of the year requires a vigilant eye on weather patterns, careful packaging, and detailed shipping timelines. If you are the sole employee of your chocolate business or operate with a limited staff, you may not have the help you need to tackle summer chocolate shipments.

If you can't choose between the risk of losing business or losing products, you could exclusively ship to cool weather states from June through August. Alternatively, you could include a pop-up link to other candies you ship during the summer if a potential customer tries to add chocolate to their online cart during the hottest months.

Back to Top

Best Way to Ship Chocolate

A gloved hand lays a protective packing layer over a box full of chocolates

Now that you know how to package your sweets, you must determine the best way to ship your chocolate. Many chocolatiers offer standard and expedited shipping based on the season and candy purchased. If your client lives in a destination warmer than 70 degrees Fahrenheit, consider requiring them to ship Next Day Air via UPS. In cooler climates, USPS two-day mail is a reliable and economical alternative. Additionally, follow our top tips for the best way to ship chocolate.

  • Know your chocolate box dimensions and average weight. Before choosing a shipping carrier, you need to know your packages’ average dimensions and weight to pick the most affordable carrier for your products.
  • Provide total transparency. If your customer’s shipment requires ice packs and other special packing materials, charge for them. Patrons appreciate transparency, so give a breakdown of shipment costs at checkout and include the price of the ice packs.
  • Consider including shipping in the sales price. Offering free shipping discloses the total expense of ordering your chocolates from the start. This method helps prevent abandoned carts once the customers see the shipping fees.
  • Offer custom tracking. Post-purchase platforms allow you to create a customized tracking page. You can provide food storage instructions and beverage pairing ideas on your custom page.

How to Ship Chocolate Covered Strawberries

chocolate covered strawberry in a paper cup sitting next to a box of chocolate covered strawberries

Shipping temperature-sensitive and perishable chocolate-covered strawberries requires extreme care. Follow these steps to ship your chocolate-covered strawberries and prevent spoiling.

  1. Chill the strawberries. Refrigerate the strawberries for two hours or until hard to prevent the chocolate from melting in transit.
  2. Once cold, package and ship. Chocolate-covered strawberries refrigerated for more than a day will not arrive at their shipping destination fresh.
  3. Wrap each chocolate-covered strawberry. Cellophane wrap will mold itself to the strawberry. Once wrapped in cellophane, place the strawberries in large baking cups.
  4. Place the strawberries in a sturdy container with a tight sealing lid. The container needs to be durable enough to protect the strawberries. Leave an inch of buffer space between the strawberries to prevent them from bumping into each other.
  5. Add your box of strawberries to an insulated box. This larger box will ward off heat, preserve your strawberries’ freshness, and keep the chocolate from melting.
  6. Lay packing peanuts or packing bubbles on the bottom of your shipping box. This creates a cushioning layer for your strawberries.
  7. Fill the empty spaces in your shipping container with packing materials. Once you secure the strawberry box on all sides, layer packing materials on top and seal the shipping container with packing tape.
  8. Choose the fastest delivery service. Keep the chocolate-covered strawberries from spoiling by selecting overnight, express, or one-day delivery.

How to Ship Chocolate Covered Pretzels

chocolate covered pretzels on a gray background

Because pretzels are prone to breakage and chocolate is prone to melting, you must take exceptional care when shipping chocolate-covered pretzels. We break down how to ship chocolate-covered pretzels below.

  1. Package the pretzels. If you use pretzel rods, individually heat-seal each pretzel before adding them to a sealable food-grade bag. For regular pretzels, heat-seal your servings together. Bags absorb the impact if the carrier drops the shipping container. If you place the pretzels in a rigid container, they are more likely to shatter from crashing against the hard material.
  2. Label and seal the food-grade bag. Add branding to your chocolate-covered pretzels and create an attractive unboxing experience. Be sure to include FDA-required allergy and calorie information.
  3. Add the bag to a bubble mailer. Bubble mailers help protect your chocolate-covered pretzels during transit.
  4. Assemble a mailing box. You can pick up large mailing boxes for free at the post office. Tape all the seams to prevent cold air from escaping when you add the ice packs.
  5. Fill in the shipping box. Lay a cushioning bubble packaging layer on the bottom of the shipping box. Then, add your bubbled mailer and surround it with packing bubbles.
  6. Insert ice packs. For smaller orders, use one 6 oz. ice pack and nestle it to the side of your bubbled mailer. For larger orders, add two 6 oz. ice packs, one to the side of the bubbled mailers and one in between them.
  7. Seal the shipping box. Add another cushioning layer atop the contents before sealing your shipping box. Seal all the edges to contain the cold.

How to Ship a Breakable Chocolate Heart

Breakable chocolate hearts are hollow chocolate hearts filled with candy and sprinkles. They come equipped with mini mallets and make a cute, interactive dessert experience for Valentine’s Day or any time of the year. Given their fragile nature, you must take extra care to ensure your clients don’t receive a shattered heart lest it be an omen for their future. Learn how to ship a breakable chocolate heart below.

  1. Pack your breakable chocolate heart in a heart-themed chocolate box. This opportunity allows your branding to shine.
  2. Wrap the chocolate box in packing bubbles. The bubble packaging provides the first layer of protection.
  3. Assemble your shipping container. Tape all seals so balmy air doesn’t leak into your box.
  4. Lay air pillows on the bottom of your shipping container. This buffers against rough handling.
  5. Add the chocolate box to the shipping container. Include any notes, details, or promotional flyers at this stage.
  6. Drape packing bubbles over the chocolate box before adding the ice packs. The bubble packaging protects your chocolates from condensation.
  7. Add three ice packs. Place one on top of the chocolate box and the remaining two on its sides.
  8. Leave no space. Fill all remaining areas with packing materials.
  9. Tape the shipping box closed. Seal all the seams to preserve a cool internal temperature.

How to Create an Unboxing Experience

A holiday box of chocolates

A chocolatier’s priority is to have their shipments arrive intact, but a memorable unboxing experience goes a long way to boost brand loyalty. It provides free advertising when customers post their unboxing experience on social media. Here are some tips for creating a chocolate unboxing experience your customers will want to share.

  • Ship your chocolate in branded boxes. Knowing the box is from your chocolate shop as soon as it arrives builds anticipation.
  • Use attractive and sustainable packing materials. Customize your internal materials to create a cohesive aesthetic. If you use sustainable packaging, include an insert that shares this information with your customers. Environmental responsibility can earn respect and boost brand loyalty.
  • Think like a merchandiser. Consider the color scheme of the cushioning materials and how they complement your items. Use dividers to manage your products' placement, and browse the social media hashtags #unboxing and #flatlay for inspiration.
  • Provide free samples. Free samples introduce your clients to other product lines and encourage repeat business. For example, if your customer ordered a shipment of your chocolate truffles, consider adding a sample of your caramels or toffee.
  • Personalize the package. From handwritten notes to customizable gift packaging, personal touches encourage repeat business.
  • Add inserts. Insert coupons, new flavor/product promotions, or branded stickers.
  • Mark the package as perishable. This label is for the customer, not the carrier. If someone sends your chocolates as a gift, you want the recipient to know they should open the box upon arrival.
Back to Top

With the rise of ghost kitchens, storefronts are no longer necessary to sell gourmet chocolate desserts. However, you need a solid shipping strategy to ensure your goodies arrive intact. Whether your chocolate shop is ramping up its shipping strategy or you want to create a virtual chocolate brand, use this resource to deliver your chocolates without compromising them.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • How to Make Peanut Butter Eggs

    Prepare your candy shop or bakery for springtime by making these delicious homemade peanut butter eggs. Only six ingredients are needed to make these no-bake confections and the steps are easy to follow. Featuring a thick, rich chocolate coating that gives way to a creamy peanut butter center, our peanut butter egg recipe is the perfect way to celebrate the Easter season. Shop All Candy Making Supplies Homemade Peanut Butter Eggs Watch our video tutorial for homemade peanut butter eggs or read our recipe below: <iframe width="560" height="315" src="https://www.youtube.com/embed/7DRP71osCdQ?rel=0" frameborder="0" allowfullscreen=""></iframe> Paraffin Wax in Chocolate Food-grade paraffin wax is made of vegetable oils, palm oil derivatives, and synthetic resins that are considered safe to consume. Incorporating edible paraffin wax into melted chocolate adds shine and delivers a satisfying snap when you bite into the chocolate. It also helps the chocolate remain solid at room temperature. What Special Equipment Do I Need? To get started with this easy peanut butter egg recipe, you'll need the following items: Two Large Mixing Bowls - One large mixing bowl is needed to stir all of the ingredients together to make the peanut butter egg filling. You will also need a large mixing bowl to mix the chocolate chips and edible paraffin wax. Sheet Pan - The peanut butter eggs will be cooled on a sheet pan. Double Broiler - A double boiler allows you to gently melt the chocolate with indirect heat. Peanut Butter Egg Mold - Use an egg chocolate mold to ensure each batch of candies is consistently shaped. Silicone Baking Mat - Once the peanut butter eggs are dipped in chocolate, you will place them on the sheet pan lined with a silicone baking mat to ensure an easy release once the confections have hardened. Fork - You will need a fork to dip the peanut butter eggs into the chocolate coating. Easter Egg Window Boxes - The Easter egg window boxes feature an eye-catching pattern and clear window to help market your eggs. Easter Egg Box Inserts - Easter egg box inserts hold the peanut butter eggs securely in the boxes while on display or in transport. Peanut Butter Egg Recipe Our no-bake peanut butter marshmallow egg recipe has a short, simple ingredient list and is easy to make. We use an old-time candy-making secret to make our peanut butter eggs: food-grade paraffin wax. Use the following ingredients and steps to make crowd-favorite, old-fashioned peanut butter eggs. Yield: 12 to 24 peanut butter eggs Peanut Butter Egg Ingredients: 1 1/2 cups butter 1 1/2 lb. confectioner's sugar 1 lb. semi-sweet chocolate chips 1 cup creamy peanut butter 7 oz. jar marshmallow creme 3/4 stick food-grade paraffin wax Directions: Depending on the size of your molds, this recipe makes 12 to 24 homemade peanut butter eggs. Our recipe converter helps adjust the peanut butter egg recipe ingredients to meet your quantity needs. Melt three sticks butter and let it cool a little (overly hot butter won’t allow filling to hold a dense consistency). Add melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. confectioner’s sugar to large mixing bowl. Mix ingredients until they reach a lumpy and runny consistency. Then, stir in remaining 1 lb. confectioner’s sugar until smooth and even. Scoop peanut butter egg filling into peanut butter egg molds. Place molds on sheet pan. Refrigerate until they are firm (about 1 to 2 hours). Add chocolate chips to large mixing bowl. Shave food-grade paraffin wax into bowl. Melt chocolate and wax in double boiler. Stir until it’s smooth enough to use as a dip. Remove sheet pan from the fridge and extract peanut butter filling from egg molds. Line empty sheet with a silicone baking mat. Place peanut butter egg on fork. Gently lower it into melted chocolate. Use fork to flip peanut butter egg. Then scoop coated egg out of chocolate and place it on lined sheet. Repeat for each egg. Refrigerate loaded sheet pan until chocolate coating hardens (about 10 to 20 minutes). Remove sheet pan from refrigerator. Place chocolate peanut butter eggs in Easter egg box inserts and load them into Easter egg window boxes. Peanut butter eggs are a low-cost, high-profit Easter treat. But don't just save this recipe for springtime! Use different chocolate molds to create other themed and seasonal candies for patrons. Display these eye-catching treats in your candy shop or store's bakery case to create a nostalgic atmosphere and generate impulse buys.

  • How to Melt Chocolate

    Whether you own a candy store, bakery, restaurant, or catering business, knowing how to properly melt chocolate is essential for creating delectable desserts, coating fruits, or decorating pastries. There are three common methods for melting chocolate: on the stove, with a chocolate melter, and in the microwave. We’ll walk you through each method to help you achieve professional and eye-catching results. Shop All Melting Chocolate Click below to learn more about chocolate melting methods: Melting Chocolate on the Stove Melting Chocolate With a Chocolate Melter Melting Chocolate in the Microwave Chocolate Melting FAQs Best Chocolate for Melting Choosing the right type of chocolate is crucial for achieving the perfect consistency and flavor when melting chocolate. The best chocolate for melting is a couverture type which features a high percentage of cocoa butter. Couverture chocolate contains at least 32 percent cocoa butter, higher than that of baking or eating chocolate, which allows the chocolate to melt smoothly and evenly. It is ideal when working with strawberries, cookies, cakes, or creating molded candies due to its smooth texture and rich taste. Top-quality semisweet and bittersweet chocolates are also excellent choices for melting, as they often meet the high percentage of cocoa butter required and have a balanced sweetness. For convenience and ease of melting, chocolate chips are the ideal size. They are designed to melt quickly and evenly, making them a popular choice for bakers and chocolatiers. If you prefer using chocolate bars, it is recommended to chop them into smaller pieces before melting. This ensures that the chocolate melts at a consistent rate and prevents any clumps or chunks from forming. Best Way to Melt Chocolate There are a few methods you can use when melting chocolate. To achieve the most consistent and desirable result, the best practice is to use a double boiler or chocolate melter. You can use a microwave if you’re short on time, but this method requires more care to keep the chocolate from burning. Chocolate is very prone to scorching and seizing, so it is important to warm it gently regardless of the method you choose. We’ll walk you through the chocolate melting methods so you can pick which one works best for you. Chocolate Melting Video Follow these simple steps to learn how to melt chocolate correctly: <iframe scrolling="no" width="392" height="226" src="/v/?num=14652&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> How to Melt Chocolate on the Stove Melting chocolate on the stove is a popular method used by professional chefs and commercial bakers to achieve smooth and perfectly melted chocolate. This method requires a saucepan and bowl or double boiler, a specialized pan with two compartments, which provides gentle heat through steam. Follow these steps to learn how to melt chocolate in a double boiler: Add water: Fill the bottom compartment of the double boiler or a saucepan with water, making sure it is about 1/3 full, and place it over low heat. Place bowl over pan: Set the top compartment of a double boiler over the water-filled pan. If you don't have a double boiler, you can create one by placing a heat-proof bowl on top of a saucepan filled with water, making sure the water does not touch the bottom of the bowl. Add chocolate: Place chopped chocolate or chocolate chips in the top compartment or heat-proof bowl and set it over the simmering water. The steam generated from the water gently heats the chocolate, ensuring a gradual and controlled melting process. Stir occasionally: With a heat-proof spatula, stir the chocolate gently as it melts. Avoid using a wooden spoon, as any trapped moisture can cause the chocolate to seize (become grainy and thick). Monitor the temperature: To ensure you don't overheat the chocolate, use a candy thermometer to monitor the temperature. The ideal temperature for melting chocolate is between 104 and 113 degrees Fahrenheit depending on the type of chocolate. Remove the chocolate from the heat source when it reaches the desired temperature. Stir and cool: Once the chocolate has mostly melted, remove it from the heat and continue stirring until it is smooth and glossy. This process helps to melt the remaining chocolate and cool it gradually to prevent it from overheating and scorching. How to Melt Chocolate With a Chocolate Melter For large-scale chocolate melting, commercial kitchens often rely on chocolate melters. These specialized appliances are designed to melt chocolate quickly and efficiently. Chocolate melters typically feature a stainless steel basin or a removable insert that holds the chocolate. The basin is heated through electric or induction technology, maintaining a consistent temperature range ideal for melting, holding, and tempering chocolate. Some melters also come with adjustable thermostats and timers for precise control over the melting process. Refer to the user manual of your chocolate melter to achieve the best results. For most units, you can use the following steps: Prepare the chocolate melter: Make sure your chocolate melter is clean and dry. Any moisture or residue can affect the texture and quality of the melted chocolate. Set temperature controls: Plug in the chocolate melter and set it to the desired temperature. Allow the melter to preheat for a few minutes. Prep the chocolate: While the melter is preheating, prepare your chocolate for melting. Use a sharp knife to chop the chocolate into small, uniform pieces, or use chocolate chips. Melt the chocolate: Add the chopped chocolate to the melter's container or basin. Make sure not to overfill it, as chocolate expands when melted. If a lid is provided, close the lid to retain the heat and prevent any moisture from entering. Stir the chocolate: After a few minutes, open the melter and gently stir the chocolate using a heat-resistant spatula or spoon. Scrape the sides and bottom of the melter to prevent any chocolate from burning or sticking. Monitor the temperature: As the chocolate melts, monitor its temperature using a candy thermometer or a digital thermometer. Ideally, the temperature should be around 110 and 120 degrees Fahrenheit for dark chocolate, and between 104 and 115 degrees Fahrenheit for milk and white chocolate. Set to “keep warm”: Once the chocolate has melted to a smooth and fluid consistency, you can reduce the heat or switch the melter to its "keep warm" setting. This will maintain the chocolate's temperature and prevent it from solidifying. How to Melt Chocolate in the Microwave If you’re short on time, melting chocolate in the microwave can be a convenient option. This method requires careful attention as chocolate can easily overheat and become scorched or grainy. To prevent overheating, it's essential to stir the chocolate thoroughly after each heating interval until it is smooth and fully melted. We’ll guide you through the steps on how to melt chocolate in the microwave: Prep the chocolate: To ensure even melting, break the chocolate into smaller pieces. This will help the chocolate melt more quickly and evenly in the microwave. Microwave in short bursts: Place the chocolate pieces in a microwave-safe bowl and microwave for 30 seconds. After each interval, remove the bowl from the microwave and stir the chocolate with a dry spoon or spatula. Reduce the intervals: Repeat until the chocolate is almost completely melted. As the chocolate melts, reduce the microwave time to 15-second intervals to avoid overheating. Stir until smooth: Once the chocolate is almost melted, continue stirring until it becomes smooth and glossy. The residual heat will help melt any remaining chocolate pieces. Use immediately: Once the chocolate is melted, it is ready to be used in your desired commercial application. It will begin to harden as it cools, so you’ll want to use it immediately. Melting Chocolate Tips When it comes to melting chocolate for commercial applications, there are a few essential tips and techniques to keep in mind. By following these guidelines, you can ensure that your chocolate melts smoothly and is ready for use in your culinary creations. Avoid Contact With Water: One of the most important rules when melting chocolate is to avoid any contact with water. Even a small amount of water can cause the chocolate to seize, resulting in a grainy and lumpy texture. Make sure that your utensils, bowls, and work surface are completely dry before you begin melting the chocolate. Use Small Chunks or Chips: To facilitate even melting, it is recommended to chop your chocolate into small chunks or use chocolate chips. Smaller pieces of chocolate will melt more quickly and evenly, reducing the risk of overheating or burning. This is particularly important when using larger quantities of chocolate. Use Heat-Safe Utensils: When melting chocolate, it is crucial to use heat-safe utensils that can withstand high temperatures without melting or warping. Opt for tools such as heat-resistant spatulas or silicone spatulas that can handle the heat of the melting process. Avoid using wooden spoons, as they can retain moisture and affect the texture of the chocolate. Melt on Low Heat: To prevent scorching or burning the chocolate, it is best to use low heat during the melting process. Whether you choose to use a double boiler or a microwave, gentle heat ensures that the chocolate melts slowly and evenly. Avoid using high heat, as it can cause the chocolate to become grainy or develop a burnt taste. Chocolate Melting FAQs We address some of the most common questions about melting chocolate below: Chocolate Melting vs Tempering Two common techniques are often confused regarding preparing chocolate: melting and tempering. While both methods involve heating chocolate, they serve different purposes and yield different results. The difference between melting and tempering chocolate is that melting chocolate is the process of heating it until it reaches a liquid state while tempering chocolate involves heating and cooling chocolate to specific temperatures to stabilize its fat crystals. Tempering chocolate is a more precise and controlled process. It helps give the chocolate a glossy appearance, a smooth texture, and a snap when broken. Tempering is commonly used when making chocolates, truffles, and other confections, as well as for coating fruits, nuts, or cookies. If a glossy sheen and snap are not required for your recipe, you can skip the tempering step when melting chocolate. How to Melt Chocolate Chips Melting chocolate chips is an essential skill for bakers, pastry chefs, and anyone looking to add a touch of decadence to their desserts. Chocolate chips are the perfect size for melting chocolate quickly and evenly. Use these methods to melt chocolate chips: Double Boiler Method: Use a double boiler or a heat-proof bowl and saucepan to simmer water. Add the desired amount of chocolate chips to the top bowl. Stir the chocolate continuously with a rubber spatula as it melts. The steam from the simmering water will gently heat the bowl, melting the chocolate without scorching it. Once the chocolate chips have completely melted and become smooth, you can remove the bowl from the heat source and use the melted chocolate as desired. Chocolate Melter: To melt chocolate chips using a chocolate melter, simply place the desired amount of chocolate chips into the machine's melting pot. Set the temperature according to the manufacturer's instructions and allow the machine to do its work. The chocolate melter will maintain a consistent temperature, preventing the chocolate from overheating or burning. Microwave Method: Place the desired amount of chocolate chips in a microwave-safe bowl. Microwave the chocolate in short bursts of 15 to 20 seconds on medium power, stirring the chocolate after each interval. This slow and steady approach helps to prevent overheating and ensures that the chocolate melts evenly. Melting Chocolate Brands Stock on reliable chocolate brands to achieve professional-looking results for your menu. Here are some of the best melting chocolate brands for your business: Cacao Barry Melting Chocolate Callebaut Melting Chocolate Ghirardelli Melting Chocolates Guittard Melting Chocolate Republica del Cacao Melting Chocolate Valrhona Melting Chocolate Wilton Chocolate Pro Melting Wafers Understanding different methods for melting chocolate is crucial for achieving the desired consistency and quality in your commercial kitchen. Whether you choose to melt chocolate on the stove, with a chocolate melter, or in the microwave, each method offers its own advantages in terms of control, efficiency, and convenience. By selecting the appropriate method based on your specific needs and available equipment, you can ensure that your melted chocolate is perfectly smooth and ready for all your culinary creations like these ruby chocolate truffles.

  • Understanding Candy Temperatures

    Learning how to properly cook up confections is essential if you’re planning to start a candy-making business. As you create an eye-catching and mouth-watering candy menu, you’ll learn that preparing these sweets requires some precision in the cooking process. The temperature of your sugar can completely alter the consistency you need to produce delicious treats such as caramels and lollipops. That is where a candy temperature chart comes in handy. Below, we’ll explain the difference between terms like soft crack and firm ball and provide you with a sugar temperature chart you can use in your kitchen. Shop All Candy Making Supplies Candy Making Temperatures When making candy, the sugar temperature will determine the consistency of your confections. There are eight candy making stages that you’ll encounter as your sugar heats up. Use a candy thermometer to ensure your sugar reaches the appropriate temperature for your menu. 1. Thread Stage When sugar reaches the thread stage, it forms web-like strands when dripped 2” above the pot. It will still have a thin and watery consistency. What Temperature Is Thread Stage? The thread stage begins at 230 degrees Fahrenheit (106 degrees Celsius). Thread Stage Candy: Thread stage sugar can be used for making sugar syrups, fruit liqueurs, and jellies. 2. Soft Ball The thread stage is followed directly by the soft ball stage. To test your candy temperature, you’ll want a bowl of cool water to drip the sugar into. You’ll know you’ve reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand. What Temperature Is Soft Ball Stage? The soft ball candy stage begins at 235 degrees Fahrenheit (112 degrees Celsius). Soft Ball Stage Candy: You can stop at the candy soft ball stage when making fudge, fondant, pralines, buttercreams, and meringues. 3. Firm Ball The firm ball stage follows the soft ball stage in the candy-making process. At this temperature, sugar creates a solid ball when dripped into chilled water. This ball can be flattened with some pressure when squished between your fingers. What Temperature Is Firm Ball Stage? The firm ball stage forms at 245 degrees Fahrenheit (118 degrees Celsius). Firm Ball Stage Candy: The firm ball candy stage is perfect for making creamy caramel candies. 4. Hard Ball In the candy hard ball stage, heated sugar creates rope-like strands when dripped into water. Once in the water, the sugar will form a solid small ball that is pliable and can be squeezed or pulled. What Temperature Is Hard Ball Stage? The hard ball candy stage forms at 250 degrees Fahrenheit (121 degrees Celsius). Hard Ball Stage Candy: At the hard ball stage, you can prepare marshmallows, toffee, nougat, rock candy, and gummy candy. Firm Ball vs Hard Ball The difference between the firm ball and hard ball candy stage is that in the firm ball stage, sugar can be flattened with some pressure between the fingers while it requires a bit more effort in the hard ball stage. The firm ball stage is used for creamy candies while the hard ball stage can be used to make gummy candies. 5. Soft Crack You’ll see the soft crack candy stage begin with the appearance of small bubbles rising to the surface of the sugar. At this stage, the sugar will separate into brittle threads that bend slightly before breaking when handled. What Temperature Is Soft Crack Stage? The candy soft crack stage begins at 270 degrees Fahrenheit (132 degrees Celsius). Soft Crack Stage Candy: The soft crack stage is perfect for making delicious butterscotch, taffy, and candy apples. Hard Ball vs Soft Crack The difference between the hard ball and soft crack candy stage is that sugar is still rather pliable in the hard ball stage while it will bend and break in the soft crack stage. You can make soft candies, like marshmallows and toffee, with the hard ball stage and tougher candies, like taffy and candy apples, in the soft crack stage. 6. Hard Crack In the hard crack candy stage, sugar will spread into brittle threads in the cool water. When handled, these threads will snap easily. What Temperature Is Hard Crack Stage? The candy hard crack stage takes shape around 300 degrees Fahrenheit (149 degrees Celcius). Hard Crack Stage Candy: You can make hard candies like lollipops and brittle once you reach the hard crack stage. Soft Crack vs Hard Crack The difference between the soft crack and hard crack candy stage is that, while you can bend sugar in the soft crack stage before it breaks, candy in the hard crack stage snaps quite easily when force is applied. The soft crack stage is used for semi-tough candies like taffy and butterscotch, while the hard crack stage can be used to make hard candies, such as lollipops and brittle. 7. Light Caramel As the sugar warms into the candy light caramel stage, it will develop a light golden brown hue. When dropped into cold water, the sugar will form a solid chunk that requires some effort to snap. What Temperature Is Light Caramel Stage? Light caramel will form at 320 degrees Fahrenheit (160 degrees Celcius). Light Caramel Stage Candy: You can stop at the light caramel candy stage if you are preparing flan or making caramel cages for a stunning visual presentation. 8. Dark Caramel As light caramel will turn to dark caramel, the firm chunk that forms in cool water will turn a dark amber color. The sugar should be removed from the heat at this stage or it will be prone to burning. What Temperature Is Dark Caramel Stage? Dark caramel forms at 340 degrees Fahrenheit (171 degrees Celcius). Light Caramel Stage Candy: The dark caramel candy stage is excellent for making caramel sauce and treacle, often used in British treats. Dark Caramel vs Light Caramel The difference between light caramel and dark caramel is mainly in color and flavor. Dark caramel will have a dark amber color with a reddish hue and a slightly more bitter taste than light caramel. Candy Temperatures Chart Use this sugar temperature chart to prepare an array of sweet treats for your candy shop. Testing Your Candy Thermometer To ensure that you achieve the desired results with your candy sugar, you’ll want to make sure that it is reaching the appropriate temperature. Use the following steps to learn how to test your candy thermometer with the boiling water test: Insert your candy thermometer in a pot of water so it does not touch the sides or bottom if the pot. Bring the water to a boil. Leave the thermometer in the boiling water for 5 minutes. Check the temperature, the thermometer should read 212 degrees Fahrenheit (100 degrees Celcius). Water starts boiling at this temperature if your location is at sea level. If your thermometer is accurate, you can begin your candy-making process. If the reading is higher than 212 degrees Fahrenheit, you’ll want to adjust the temperatures in the recipe to reflect the discrepancy. High Altitude Candy Making Because of the lower atmospheric pressure at 3,500 feet above sea level, bakers and confectioners are required to make certain adjustments for high-altitude cooking. The boiling temperature of the water will be lower at higher altitudes, so you can either use the five-minute boiling water test listed above or make a few calculations. To adjust your candy-making temperature for high altitude, subtract 2 degrees Fahrenheit for every 1,000 ft (300 m) above sea level. For Celsius, subtract 1 degree for every 900 ft (2743.3 m) in elevation. Get your candy business off the ground by mastering the fundamentals of candy temperatures. Use our candy temperature chart in your shop to help your staff prepare stunning and delicious candy and dessert options with ease.