Because the post office doesn't offer refrigeration on their mail trucks, it's best to mail chocolate in the colder months to avoid melting. Another option is to freeze the chocolate and choose overnight or 2-day delivery. The extra charge for quick delivery will ensure that when you send homemade chocolate by mail it won't be delivered as a gloppy mess.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?