Chocolate

Chocolate is a cocoa-based product for retail, the food industry and food service, in bars, pralines, couvertures and ingredients.

Cocoa butter melts at a point close to ambient temperature, and the working range usually sits between 15°C and 18°C, narrower than that of most foods. When the product warms and cools again, fat migrates to the surface and forms a whitish layer that makes it unsaleable.

AVM Cargo reviews the cargo information, such as temperature range, acceptable humidity and total time to destination, coordinates the partners involved, follows the shipment and keeps the client informed throughout the process. Each operation is assessed individually according to the characteristics of the goods, origin, destination and shipping conditions, and our team advises on the information needed to make the quotation and the operation viable.