How to look after your Chocolates, Sweets & Mints in the Hot Weather

Cool, dry and away from sunlight

The ideal storage temperature for chocolate, sweets and mints is 10-18°C. Chocolates may soften, crystalize or bloom if they get too warm. Sweets can become sticky, and mints may lose their crisp texture.

Avoid placing them near radiators, in warm offices, or in direct sunlight. If you’re storing your treats for a future event or handout, a shaded cupboard, larder or cool storage room is the best option; you’ll help maintain their presentation and extend shelf life.

Store between 10-18°C
Avoid placing near radiators, warm offices, or in direct sunlight
A shaded cupboard, larder or cool storage room is best

Why the fridge isn’t ideal

While it might seem like the obvious solution, fridges are not a friend to chocolate or sweets. Cold temperatures and humidity can cause condensation, sugar blooming, and unwanted texture changes. Stick to a cool dry location whenever possible.

Fridges cause condensation which can impact texture and increase the risk of bacteria and mould
Low temperatures and fluctuations can cause sugar blooming
Stick to a cool, dry location instead

Dispatch delays during heatwaves

At Delvaux, we take great pride in how our products arrive with you. During particularly hot spells, we sometimes delay dispatch by a day or two to protect your order in transit. If we do this, we’ll always notify you by email and keep you updated. Our priority is making sure your delivery arrives in the best possible condition.

We sometimes delay deliveries on particularly hot days to maintain the quality of your products
We’ll always notify you if our deliveries are delayed due to hot weather.
During warmer summer months, airtight flow wrapped mints and hard boiled sweets offer a robust, heat-resistant alternative for outdoor corporate events and trade shows.