I migrated with my family about a year ago down under. In my country of birth, my hobby was making chocolates so I did a 2-year course to become a certified chocolatier. Here I would like to make chocolates my profession. I would like to start with selling my chocolates on a local market. I am thinking of using a bar fridge on the market to display my boxes. I am going to pre pack the chocolates at home so there will be no lose chocolates in the fridge. I know that chocolates are best stored between 10c and 18c with a humidity of 50%. I would like to know if I use a little bar-fridge and have the thermostat altered to 18c how this would work. There is no humidity control in the fridge and summers can be really hot here ! On the other hand, we have a dry climate. That brings me to my second question. With the knowledge that chocolate melts at 36c... With summer days up to and over 40c Chocolates will be melted before people get home ! Can anyone advise me on the use of polyfoam as a packing material ? Thanks for your advise !