Nothing's better than handmade, artisanal chocolates delivered to your door. However shipping in our warm Aussie weather can be tricky.
Sadly no. However we do take all possible steps to protect your chocolates in transit such as:
It's all part of how we help get your chocolate to you, minus the heartbreak.
Before sending, all chocolates are checked and confirmed to be in perfect condition. As delivery is made through third parties and we can't control the temperature it travels through, we can't guarantee it will arrive in perfect condition. This is why we're unable to refund or replace products damaged by extreme temperatures.
Shipping is available in the cooler months from March - October.
Packages are sent express Tuesday or Wednesday, to arrive with you in 1-2 days. This limits the time in transit to help get your chocolate to you in the best possible condition.
Where a public holiday falls on a shipping day, we'll send the day before or after, subject to expected delivery being before the weekend.
Please plan ahead and ship early during busy seasons or for special occasions.
Chocolate is sensitive and bon bons (filled chocolate shapes) are the most sensitive of all.
They don't like light or water and temperature shocks between hot or cold are the worst. Think of it like a superhero with multiple kryptonite-like nemeses.
Consider this: chocolate softens at 29°C and melts at 34°C. The temperature in the back of delivery trucks and cargo sections of planes will often vary outside of this. Too hot and your chocolates will arrive soft or in a puddle. Too cold and they'll get fat bloom (white powder/marble effect). Neither make them inedible, simply not the condition we'd like you to experience our treats in.
This is why we only ship using cold cases to give your treats the best chance.
We recommend delivery to an air conditioned location like your office where someone can sign for your package and keep it out of the heat. Otherwise, your parcel will could sit in a hot courier warehouse or other pick up location, which is terrible news for chocolate :(
We only ship in cold packs to keep chocolates cool and take every precaution possible to get your treats to your doorstep in the best shape possible.
Shipping is available in Australia only in the cooler months from March - October.
Packages are sent express Monday, Tuesday or Wednesday, to arrive with you in 1-2 days. This limits the time in transit to help get your chocolate to you in the best possible condition.
Summer and winter: cold packs are essential for all orders and included in our shipping price.
Overseas: shipping outside of Australia is not available.
Due to heat concerns, delivery to PO boxes or authority leave at your door is not possible.
Not adding a cold pack means your order is being placed at your own risk.
Cold packs include a styrofoam case with ice pack/s, wrapped to protect the chocolate from condensation.
Ice packs last 2 days on average. In extremely hot temperatures, ice packs may last only 1 day.
Enviro tip: styrofoam cases and ice packs are reusable. Simply rehydrate the ice pack, place in your freezer and add to lunch bags or eskies.
We think everyone deserves great vegan chocolate! However the trade off for living in a large, warm country like ours is that shipping chocolate isn't easy or cheap to get right.
Shipping costs are passed on directly to customers, without any mark up added.
Orders over $50 qualify for free shipping, with others being charged $12-15 depending on location. All orders regardless of value require cold packs.
No. Before sending, all chocolates are checked and confirmed to be in perfect condition. As delivery is made through third parties and we can't control the temperature it travels through, we can't guarantee it will arrive in perfect condition.
We're unable to refund or replace products damaged by extreme temperatures.
If your order hasn't left our kitchen yet, yes we can change the address it's being sent to.
If your order is already in transit we're unable to change your delivery details.
Let us know and we'll be in touch. It might also end up appearing here :)