Chocolate Shipping Policy for Warm Weather
Kitchen Kneads only ships to addresses in the United States and Canada.
We want to ensure that you receive your products in the best possible condition, so we highly recommend selecting the Warm Weather Packing option if you are located in an area where temperatures are above 70°F.
Selecting the Warm Weather Packing option at checkout will ensure that your chocolate products are packaged with additional insulation and ice packs to prevent melting during transit. Options for shipments will be on a 1-3 day transit.
During the summer months (May-September) warm weather packaging will automatically be checked for shipping. but If you choose not to select this option and your chocolate melts during shipping, Kitchen Kneads will not be held responsible.
Rest assured that we take the utmost care in packaging your order to ensure that your perishable items arrive in the best condition possible. Cold Packs are a great option for keeping your chocolates and candies cool during transit to hot areas of the country. If you have any specific instructions or concerns regarding the packaging of your order, please feel free to let us know and we will do our best to accommodate your needs. Thank you for choosing Kitchen Kneads for your perishable item needs!
If you choose regular UPS Ground shipping, your order will be held until Monday before it is shipped. This will help prevent the package from sitting in a UPS warehouse which may be extremely hot over a weekend.
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Cocoa Bloom Warning:
Chocolate contains cocoa butter, a cocoa bean fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause the melting and the cocoa butter can rise to the surface and form a very thin grayish discoloration called “cocoa butter bloom.” Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as “sugar bloom.” Cocoa bloom usually affects a very thin layer of the chocolate with a discoloration but the chocolate is still good to use. Neither “bloom” affects the quality or flavor of the chocolate, just remelt and re-temper the chocolate and the butter will mix back into the chocolate.
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Product-Specific Recommendations:
White Chocolate: Recommended for areas above 70°F. The melting point of white chocolate is around 83°F-86°F.
Milk Chocolate: Recommended for areas above 72°F. The melting point of milk chocolate is around 84°F-88°F.
Dark Chocolate: Recommended for areas above 74°F . The melting point of dark chocolate is around 86°F-90°F.
Cocoa Butter: Recommended for areas above 70°F. The melting point is around 78°F.
Cocoa Powder does not require Warm Weather Packaging
**Kitchen Kneads cannot guarantee that perishable items will arrive un-melted or in perfect condition during the warm summer months.**
