Posted: June 16, 2022|Categories: Chocolate|Tags: wilbur chocolate , wholesale , white chocolate , website orders , summer , store , shipping , sales , royal wholesale chocolate , retail candy marketing , retail , peter's chocolate , ordering , online sales , online ordering , merckens chocolate , merckens , melting wafers|
The harsh winter weather is behind us but now we have to face the heat in these upcoming summer months. Here are some useful tips to prevent your chocolate from turning into hot cocoa:
1) Summer is among us and the last thing we would want is our delicious chocolate melting because of the brutal heat. Chocolate begins to soften at 85 degrees and it starts to melt at 95 degrees. In other words, if you want hot cocoa real quick store it in a room 95 degrees or hotter. If you want to prevent that from happening make sure that designated are is in a room with a temperature between 65-68 degrees Fahrenheit. When chocolate begins to melt it loses its temper or it begins to bloom. A sugar bloom process means the cocoa butter inside the chocolate begins to separate from the rest of it's ingredients. You can still eat it but it does not look visually pleasing.
2) If you keep your chocolate in bags be sure to keep them in air tight bags or the chocolate will begin the blo
Summer is in full swing and lets face it, it's HOT out there! Nothing is worse for candy, especially chocolate, wax and sugar free products, than warm weather. Summer weather can make shipping these temperature sensitive products a real challenge, but at Royal Wholesale, we go above and beyond during the summer months to ensure that your shipments arrive to you in excellent condition.