Boxes of chocolates

What types of chocolate packaging and packaging for confectionery are there?

There are countless different types of packaging, boxes, bags and cartons to present chocolates in an appealing way. Colorful, beautifully printed, with or without a viewing window, arranged individually or in a jumble - in the end, it's all a question of taste. We have the perfect chocolate packaging for every occasion.

Boxes with subdivision

This pretty packaging is available in various colors and always has a nice shiny divider. This prevents the chocolates from sliding around too much or shifting or even damaging each other. The finished chocolates look even better when they are placed in chocolate capsules. This provides additional stability and looks pretty.

Boxes without division

Even without a divider, chocolates with paper molds can be given some protection and look great. You can also simply put them in directly without the molds, so you can fit even more in. 

Chocolate boxes with viewing window or transparent lid

Chocolates are at their best when you can already see them through the transparent lid of the packaging. Nevertheless, they are always securely wrapped and the gift is particularly elegant when secured with a bow.

Bags for truffles

A cellophane bag is perfectly adequate for packaging delicious round truffles. Mixed and piled up, they look best and can be inspected from all sides.

Confectionery packaging

Packaging originally intended for biscuits and confectionery is also ideal for chocolate creations. They are often also suitable for greasy treats, so a praline with a marzipan base can also be easily placed inside.

Cake boxes

If the chocolates are particularly large or tall, such as almond rochers, mountain lace chocolates or sweet chocolate owls, small cake boxes are the perfect choice, even if a whole lot of chocolates are to be given as gifts, the slightly larger packaging is practical.

Can the chocolates be placed in the chocolate packaging without foil?

The right boxes of chocolates are found and the chocolates are made. But then you want to put a few more chocolates in the packaging than the dividers allow for or the size of the boxes is not quite right. No problem, the dividers can simply be removed. You can place the chocolates in the packaging directly or in paper molds.

Which box of chocolates fits what - 4, 6, 9, 12, 16 or 20 chocolates?

If you search for your chocolate packaging online, you will discover a huge selection. Made of cardboard or plastic, colorful or elegant monochrome designs, with or without a window. Regardless of what you ultimately decide on, you first need to pay attention to the size. How many pieces do you want to be able to fit in your box of chocolates?

Very small boxes of chocolates such as the mini handbags or boxes of four are ideal as a delicious gift. If you are visiting somewhere or would like to add a treat to a gift at Christmas, the mini boxes are perfect. It's best to make one or two types of chocolates, as this makes them look particularly elegant.

Slightly larger boxes for 6 or 8 chocolates also make great gifts and are suitable as a sweet thank you for loved ones and hosts.

If you have made a large selection of delicious chocolates, if you are giving the sweet surprises to couples or if the recipient simply has a real sweet tooth, 10 or more chocolates are a good choice. Make sure that boxes of 20 are quite large. This makes them look generous and elegant, but they also take up a little space during transportation. An alternative to this are slightly taller boxes that can contain two layers of chocolates. However, this means that you can no longer see all the chocolates from the outside.

How are chocolates packaged?

First you have to choose, buy or order the right box of chocolates and, depending on the type, fold it up briefly. But then the fun part begins, namely the filling. We have a few tips for you.

Some of the same rules apply for wrapping as for storing the chocolate treats. For example, the chocolates should be stored in a cool place for a longer shelf life. This does not mean the fridge, but a cool, dry place such as the cellar for longer storage or, once they have been given as a gift and are ready to be eaten, somewhere out of direct sunlight. Of course, they are best fresh. The chocolate should also be well chilled before packaging, so that it doesn't melt immediately when heated by hand.

We recommend using aluminum or paper moulds for many chocolate boxes. They are available in red, silver, gold, black and many other colors, so you are sure to find the right one. With the praline capsules, you ensure that no damage is caused by the treats next to them or the edge of the box during transportation. In the case of truffles, the typical round chocolates, they also prevent them from rolling around in the box. And of course it also looks incredibly good!

If you want an elegant box with a double layer, you will also find the right packaging in our selection. Some of them already include a gold base. We recommend placing this on the first layer of chocolates and placing the second layer on top. This distributes the weight evenly and gives it a classy look.

Once the chocolate packaging has been filled and there is still some space around the edges, we recommend filling it. If the sweet gift is transported, it can otherwise quickly slip around or hit the edges, especially if there is no divider. For example, crumple up some colored tissue paper and place it along the edge. This will protect your creations and it will still look very pretty.

Despite all caution, a corner or edge of a praline may chip off. Or perhaps a piece has remained in the praline mold or an air hole can be seen. No problem, even such small defects can be concealed. For dark chocolates and truffles, put some tempered white couverture in a paper cornet and line them with it. The very fine chocolate strips can easily hide medium-sized holes. If an air hole is just handy or the tips are not so pretty, you can stick on a pearl or something similar with a little couverture. A little glitter can work wonders on chipped chocolate pieces. Spray it on with a pump sprayer or paint the affected area with a brush. The beautiful glitter covers up the lack of shine of the chocolate and enhances your creation with a glittering pattern.