How do you keep chocolate from melting when traveling?

4. pack your chocolate products properly
  1. Ice gel - to ensure your product stays cold in the package, use ice gel or cold packs. ...
  2. Cover the outer packaging with masking tape - to influence the effect of ambient temperature, cover the corners and edges of the box with tape so that your packaging box is really tight.




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If the temperature is high, there is a risk that the chocolate will melt and become unusable. To prevent this, it is recommended to pack the chocolate in an insulated bag or container with ice packs.

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You are allowed to bring a quart-sized bag of liquids, aerosols, gels, creams and pastes through the checkpoint. These are limited to 3.4 ounces (100 milliliters) or less per item. This is also known as the 3-1-1 liquids rule.

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The 3-1-1 Rule refers to three core components that govern how many liquids you can bring in your carry-on bags: Each liquid must be in a 3.4-ounce or less container (3), all containers must be placed inside one clear quart-sized plastic bag (1), and each passenger is only allowed one plastic bag (1).

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Take a look at the label of the chocolate you want to take. Usually, items which go into the hold of the plane, are more likely to stay cool than warm, as temps while flying a few miles high are freezing! If you package the chocolate well wrapped, and insulate it between layers of clothing, it should be fine.

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