Ahaha gotta make some more of them actually 🤔
Discussion
I have always been asked to make and ship my chocolate creations...but when it comes to the question of how to maintain the quality during the shipping process, I think it gets complicated because the temperature may not be stable...and the chocolate could melt. That's why I never made a business out of it.
I'm curious to see how you solve this problem.
Well, I think that depends on two factors. Number one is the chocolate properly tempered and number two is where do you live and where is it being shipped? If it’s winter and cool outside then you should have no problem.
Yes, that's right... it's important to have a recipe that doesn't change... And that's my problem 😅 I'm a no-recipe person... I always do things very intuitively. I need someone to stand behind me while I'm doing something and to write down the recipe so it can be repeated 😄...
I only use raw cacao and generally raw food quality... So I'm not sure what effect that has on temperature fluctuations then... In winter it's less risky of course. But in summer? Hmmm...
Yeah I can fall in the same boat as you; I just remember the recipes after I have “it down” haha. It takes time but consistency is key for sure. I have some cooler packs that I’ve used to help during shipping