I want to make chocolate candies for my family as gifts this year but most of them I have to ship via Fed-Ex. Is there something that I can mix with the chocolate that will keep it from melting when it’s hard? I need to figure something out that will prevent it from melting but also not compromise the taste. Anyone know of anything?
Thank you 
Thanks everyone ^.^
I would not try to change the chocolate.
They have small cooler bags that you can get, call UPS, Fed Ex and DSL and ask about them first
March 3rd, 2010 at 4:18 am
A small amount of parafin wax can be mixed with choclate to help temper it as well as raise the melting temperature. This also gives your choclate a nice shiney coat.
As far as just using choclate made for melting, this choclate is made, so that after it is tempered, (heated to the correct temperature and then cooled) it does not melt as fast nor easily. So really, you may be fine just making your choclates, and unless they are exposed to high heats, they should no melt.
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March 3rd, 2010 at 4:28 am
You need to temper the chocolate. Tempered chocolate holds its shape.
Here’s how you temper chocolate
The most ticklish part of candy making – tempering – must be done exactly right or your plain chocolates will streak or turn white after you have dipped them.
There are three basic types of chocolates used in candy making – bitter sweet, dark chocolate, and milk chocolate. Most candy is made with the dark chocolate.
Melt chocolate very slowly. Cool it just as slowly….
You must use a candy thermometer.
100 degree first melt
First bring the chocolate up to 100 degrees by placing small pieces over a double boiler. Never put a lid on melting or warm chocolate [condensation may drip]. Do not let any moisture into the chocolate. Use a strong wooden spoon beat the melting chocolate vigorously and frequently.
120 to 130 degree second melt
When there is a considerable amount of melted chocolate in the pan, but still some lumps too, pour out the hot water from the bottom section and replace it with water that is just hot to your hand – about 120 degrees. The chocolate will absorb this heat from the water below and rise to the 120 degrees in a slow melt. Heating the chocolate above 140 degrees will bun the chocolate and you need to throw it out.
Cooling and tempering
Continue to beat vigorously until batch reaches the 12o degree temperature. At this time add small pieces of the same chocolate [professionals also add 1/2 ounces of cocoa butter] to the melted mixture and beat again. This will cool the mixture. The desired temperature is 85-90 degrees.
Oven heating procedure
Some people preheat oven to 150 degrees and move mix in or out on the open oven door to regulate heat. Or, replace the water in the double boiler with new 80 degree water. Beat the chocolate until it has cooled to 80 degrees. Change the bottom boiler water to 86 to 90 degree. Allow the coating to rise to 85-86 degrees over this bath, beating occasionally. This method is laborious.
Holding and using tempered chocolate
The chocolate is now ready for use and should be kept at 85 to 86 degrees during the time you are dipping by allowing the pan to stay over the water bath. Fats and oils impure chocolate separate over 100 degrees and the resulting candy will streak gray or white on the surface.
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March 3rd, 2010 at 5:11 am
I would not try to change the chocolate.
They have small cooler bags that you can get, call UPS, Fed Ex and DSL and ask about them first
References :