Definition
Heat-sensitive shipping covers how chocolate and candy are sent and received in warm weather so they arrive without melting or blooming.
Heat-sensitive shipping refers to sending products that can be damaged by warmth, such as chocolate and some candies, in a way that limits their exposure to heat. Chocolate begins to soften in the upper 80s °F and melts around body temperature, yet delivery trucks and mailboxes can get much hotter than the air outside on a summer day.
What heat does to chocolate
- Softening or melting — bars can bend, lose shape or fuse to the wrapper.
- Bloom — if melted chocolate firms up again without tempering, it sets with gray streaks, a condition called chocolate bloom.
- Texture changes — a softer snap and a slightly crumbly bite.
Heat-affected chocolate is generally safe to eat; it simply looks and feels different. Gummies can also turn sticky in the heat, though pectin-based gummies hold their shape better than gelatin ones.
How Polkadot orders ship
Polkadot Store Online offers free shipping to all 50 states in discreet, plain packaging. Orders are processed within 1–2 business days after payment is confirmed, and typical delivery takes 3–7 business days. Details are on our Shipping & Returns page.
Tips for warm-weather deliveries
- Pay promptly — orders stay on hold until payment is confirmed, so quick payment keeps your package moving.
- Watch your tracking — bring the package inside as soon as it arrives rather than letting it sit in a hot mailbox or on a sunny porch.
- Ship to where someone is — a workplace or an address with shaded, secure drop-off can help.
- Let soft chocolate recover — if bars arrive soft, keep them wrapped and place them in the fridge for about 20–30 minutes to firm up before opening.
- Store properly right away — see chocolate storage.
If something arrives in poor condition, contact us through our contact page with your order number and we will help.
Frequently asked questions
Is chocolate that melted in transit safe to eat?
Generally yes. Melting and re-setting affects the look and texture, often causing bloom, but not the safety of the chocolate. Chill it briefly while still wrapped to firm it up.
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