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Not too hot, not too cold...

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Turns out chocolate is tricky. 

It can melt on a hot day - which seems to be happening a lot more lately, thanks climate change! 😥

So storing at ambient temperatures is a huge risk I can't take. But most cold warehouses either have frozen or chilled rooms which is too cold for chocolate.

Bottom line, it's all trickier and more costly than originally guessed... need to keep learning and figure out the best approach..

PS - come hell or high water, this chocolate is gonna get launched 😬