food_geeks, I need your help!
I want to mail some chocolate covered biscuits overseas. Which means I'll probably send them via airmail since international express post/ couriers are way too expensive. So, we're looking at about 2 weeks in transit of the goods, weighing ~200g. My question is, what's the best way to ensure they don't melt?
I've considered using dry ice, but I haven't been able to get my hands on any.