If you don't want your chocolate to look like this - (this is chocolate liquor (lick-koor) - what can you do?
The answer is: don't keep chocolate in the sunshine. You can refrigerate it or keep it in air-conditioning.
Chocolate melts at skin temperature, 98.6°. That's why it melts all over your fingers when you eat it.
If you're going to travel with chocolate, here's a tip. Freeze a refrigerant gel pack, then place it in an insulated lunch type container. That will keep your chocolates cool and delightful!
You should also pay for either USPS Priority Mail or UPS 2-Day Air. The extra cost is worth it - so that your chocolates end up looking like the photo at left, instead of chocolate liquor.
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