DISCOVER
×

How to Send Chocolates Overseas

Updated February 21, 2017

The United States Postal Service allows individuals to ship food gifts as long as they are stable enough to survive normal transit times. Chocolate is a good candidate because it has an extended shelf life and high sugar content that restricts bacterial growth. When sending chocolate overseas, be sure to package the items carefully to make sure that they remain safe during transit. Be sure to write the complete address legibly so that there are no delays in your shipment.

Find an appropriately-sized shipping box. Boxes of all sizes can be found at the post office. Small boxes suitable for shipping can even be found at your local grocery or craft supply store.

Place the chocolate in the box. If you are shipping homemade chocolate, wrap each piece individually in plastic or waxed paper, otherwise the pieces may melt together. Secure the chocolates in the box with packing peanuts or crumpled newspaper to keep them from knocking around during shipment.

Tape all seams in the box closed with packing tape.

Write the destination address legibly, in print, near the centre of the widest part of the box.

Write the return address on the upper left-hand corner of the box.

Take the box to the post office. They will weigh it, calculate the cost to ship it and mail it for you.

Tip

If you are the proprietor of a sizeable business that regularly ships chocolate or other foods outside of the United States, you may need to register your business with the Food and Drug Administration.

Things You'll Need

  • Box
  • Packaging material
Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Based in Houston, Texas, Meg Butler is a professional farmer, house flipper and landscaper. When not busy learning about homes and appliances she's sharing that knowledge. Butler began blogging, editing and writing in 2000. Her work has appered in the "Houston Press" and several other publications. She has an A.A. in journalism and a B.A. in history from New York University.