I know I haven't been making chocolates and other confections for long, only since last fall. And while I did well during the holidays and thru early spring, I find I have a problem. From now until next fall, all my selling will be outdoors. I don't have a retail space and cannot sell to another retail location without a commercial kitchen. I can however sell direct to the public, which I do. So, how in the world do I keep my chocolates and other candy from melting in the summer sun? I will be under the shade of my pop-up, but ambient temps can get pretty warm even as far north as I am. I will not have access to electricity in most instances. Ice chests with ice leave me open to water contamination. Any suggestions would be most appreciated. Thanks in advance.