Temperature-controlled (reefer) shipping is recommended for Belgian chocolates when the route or season involves high ambient temperatures, or when the transit time is long enough that temperature buildup in a dry container could cause melting or bloom. For short sea crossings such as Belgium to the UK in cooler months, dry containers with adequate ventilation may be sufficient. For Belgium to the USA, Japan, or Australia, we typically recommend reefer containers to protect the product. We advise based on your specific route and shipment date.

Chocolate exports from Belgium typically require a commercial invoice, packing list, bill of lading, and a health certificate or certificate of free sale from the Belgian competent authority for food exports. For certain destination markets, a certificate of origin may be required. Chocolate entering the EU or UK from third countries must meet EU food safety and labelling requirements. We confirm the exact documentation set for your destination at quote stage.

Sea freight from Belgian ports such as Antwerp or Zeebrugge to US East Coast ports typically takes 14 to 20 days port-to-port. Door-to-door transit including collection in Belgium, export clearance, and US customs clearance and delivery adds approximately 5 to 10 days depending on final destination.