-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Praline packaging transparent 10x3x3 cm
Homemade chocolates and fine macarons require a suitable packaging! With these practical transparent boxes you can pack 4 chocolates or macarons each nobly and transport them safely.
Data sheet
- Size
- Length: 10 cm / Width: 3 cm / Height: 3 cm
- Material
- Food grade plastic, coated cardboard
- Package/set size
- 1 clear packaging with gold bottom
Praline packaging transparent 10x3x3 cm
The chocolates are ready made and only need to be given away. But with what? Truffles are also perfectly cared for in a small cellophane bag and look noble in it, but for shaped or cut chocolates such packaging would be a pity. They only really come into their own when you can admire their beautiful surface and any decorations placed on it. Of course, truffles, cookies or macarons can also be given away in the box.
With this box you create praline boxes that are even more noble than those from the confectionery. The transparent boxes can be easily folded, filled and closed. The golden bottom ensures a particularly noble presentation of the treats. It also looks particularly noble if you put the chocolates in praline capsules in the box.
Once all macarons, chocolates or cookies are placed in the transparent box, it is closed. It is completely transparent, so your chocolates and pastries are particularly well displayed. Now the surface of each praline and macaron can be closely viewed and admired even without opening the box.
Of course, you can also give other small things in the box, for example, make your own bath balls, roll up the socks you knitted yourself and put them inside or present a small necklace on a little tissue paper.
Combine your chocolates, pastries and other small gifts with the matching bow, so the small box remains securely closed and looks even more beautiful. With these transparent boxes you create noble gifts for your loved ones.
-
Fruit jelly recipe - jelly chocolates
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Chocolate and pralines, Pralines, Sweet basic recipesMay 11th 202114 LikedRead more