Please note: We refrain from shipping chocolate during summer months when the temperature is relatively warm. This is in anticipation that the chocolate will not melt during the shipping process. At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.