I knew it is going to happen. Our additional product which is the natural cocoa powdered melted on its way to retail store. It is summer and our product should be handled with extreme care.
What we did wrong?
We did delivery right after lunch. The sun and temperature were at peak. We should have done it early morning or late afternoon. That is our SOP and yet we neglected it.
The products primary packaging does not provide sufficient protection. The powder was packed in clear stand-up pouch. It allows easy pass age of radiant light and heat. Unlike our bar chocolates which were wrapped with heavy aluminum foil and thick kraft paper. Our plan now is search for affordable package similar to Pringles. Thick cylindrical carton with aluminum foil inner lining.
PS. Our natural cocoa powder has 100% intact cocoa butter. We don’t have a device for extracting it out. We don’t plan to acquire either. Butter contributes a lot to flavor. What is left after extraction is a bland tasting cocoa solids which we do not want selling.
Update. After few days, the products was back to its powder form.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.