I have been lurking and reading for about a week now. This is my first post and I feel silly. I typed melting chocolate into the search to try and find my answer. However it brought up TONS of results. On to the simple question. I am going to buy my first brick of chocolate to attempt my first batch of truffles. I have settled on a 11lb block of Callebaut to start. However understandably on the website it stated that due to the time of year some melting might occur. My question which actually shouldn't have taken so long is, If the bar partially melts in transit would this in any way hurt my efforts? I will of course be melting it and tempering it anyway.