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Cold temperature (≤20 ᵒC) storage or handling is required to maintain the quality characteristics of chocolate after production throughout the supply chain. The objective of this study was to assess the retail conditions, challenges, and willingness of retailers to use cooling devices. A total of 228 chocolate retailers sampled from Kumasi and Accra were interviewed using questionnaires with both closed and open-ended questions. The purposive, snowballing, and random sampling techniques were used. The collected data were analyzed using SPSS version 26. The majority of the respondents were female (82 %), aged between 21 and 30 years (33.9 %) and had a maximum of Junior High School education (39.0 %). About 15.4 % were registered retailers of Cocoa Processing Company - Ghana, 56.1 % sold on the streets of which 71.1 % sold under no shade and 71.9 % sold all day. A proportion of 76.2 % reported having challenges in their chocolate retail business. Among these challenges softening dominated with about 78.1 % of the retailers reported experiencing it in their daily operations. Spoilage (18.9 %), damage during handling (35.1 %), oily surface (34.2 %), darker surface appearance (10.1 %), and whitish surface appearance (39.9 %) were other challenges faced by retailers. The majority (76.8 %) of the respondents affirmed elevated temperatures caused melting, oil leakage and fat bloom in chocolate leading to rejections by clients. A significant proportion (81.1 %) indicated a cooling device for retail is necessary and were willing to use it when made available. The findings show that vending conditions were generally unsuitable for the shelf-stability of chocolates. An innovative vending device with cooling system would serve as possible intervention to mitigate the challenges faced by chocolate retailers.