Empty chocolate box big enough for two chocolates

When it comes to buying a gift for a friend or loved one, chocolates are typically high on the list! If you make or sell high-quality chocolates, how you present and ship them can make a a huge difference to how well they’re received.   

The quality of the packaging has to leave a lasting impression, as the chocolate itself will soon be eaten and forgotten!

Melted, damaged, or broken chocolates will reflect poorly on your brand.

In this article, we take a closer look at how to pack your chocolates for shipping and delve into what’s new from Inca.

Empty chocolate boxes from Inca

We offer a range of packaging for chocolates to suit confectioners and artisan chocolatiers of all sizes and types.   

Our bijoux chocolate boxes are the ideal size for two chocolates or homemade sweet treats, and they come in a choice of either black or white.  

We call them chocolate boxes, but you can fill them with any sort of sweet treat, from indulgent truffles to fudge, toffee, or any other type of confectionery item.

These empty chocolate boxes arrive flat-packed, so you don’t need a lot of space to store them (ideal if you’re short on room!).  

Flaps on three sides fold over to encase the chocolates inside, while the lid adds stability to the box by tucking the tongue into a slot on the opposite side. 

Our wholesale chocolate boxes come in packs of 12, so you can order just the right amount to meet your needs and storage space. Our minimum order is only £25, so you don’t have to order thousands at a time. 

How chocolate packaging is changing

Chocolate box packaging must protect the chocolate inside from three main elements – air, light and moisture.

  • 1. Air can cause the cocoa butter within the chocolate to crystallise, creating what is known as a ‘bloom’ on the surface of the chocolate. Although it won’t damage the product, it doesn’t look appealing (not ideal if it’s a gift!).
  • 2. Light can melt the fats in cocoa butter and bring them to the surface of the chocolate. Again, this causes a ‘bloom’ on the surface of the chocolate, but it can also cause an oily or even slightly sticky texture on the surface too.

  • 3. Moisture caused either through humidity or condensation is bad for the chocolate. It can also cause a ‘bloom’ to appear on the surface as the sugar within the chocolate starts to dissolve and rise to the surface, leaving white spots on the chocolate.

  • Temperature is also damaging to chocolate. If the temperature fluctuates, it can alter the texture and taste of the product, so when it arrives, it may not be what the customer expects.
  • This has led to confectioners looking for new ways to ensure their products reach customers in pristine condition without using environmentally damaging foil or plastic solutions.
  • To meet the needs of boutique businesses online and the rise of ‘letterbox’ gifting from major brands like Montezuma, chocolate box packaging must adapt. 

Even Mars Bars are going through a packaging revolution, as traditional plastic wrapping is being replaced by recyclable paper!

Chocolate box to fit two chocolates

How to package chocolates for shipping

If you run a small online business or you’re a boutique confectioner, you will process many online orders for shipping, so your choice of chocolate box packaging really matters. 

Receiving their chocolates through the post might be the first physical contact your customers have had with you. It’s an important marketing touchpoint and one that should not be underestimated.  

To ensure that orders reach your customers in the best possible condition, follow these tips. 

  • 1. Always store your chocolates in a cool, dry place, away from scents/odours and light, especially sunlight.
    2. If you have to ship orders through the summer months, try overnight shipping when the temperature is lower
  • 3. Do not despatch on Friday afternoons because your delivery may end up in a warehouse all weekend.
  • 4. Avoid using metal tins to ship chocolates as it conducts heat and will affect the product.
  • 5. The size of the box should be two to three times larger than the treats inside to accommodate extra filling.
  • 6. Use tissue, bubble wrap, paper cases or trays/forms to stop items from sliding around.
  • 7. Do not overpack the box because it can cause overheating.
  • 8. You can use gel cold packs if necessary, but these should be sealed in a separate bag to prevent moisture from forming on the surface of the chocolates.
  • Inca chocolate packaging boxes offer endless possibilities as they can be used as chocolate boxes, treat boxes, confectionery boxes, mini-cake boxes or even for wedding favours.
  • What’s more, our chocolate box packaging can be used as a marketing tool to promote your business. 

Personalising your chocolate box packaging

You can personalise your empty chocolate boxes with hot foil printing. Add your business name, logo, or contact details to give your chocolate packaging a professional finish.

We print every box by hand in-house to the highest standards. 

This is just one of the ways you can personalise your box; there are many more. Our boxes provide a blank canvas for you to add your own stamp so it stands out from the competition.  

You could add your company colours to the box with a pretty ribbon fastening or even stickers. Try changing it up for different occasions throughout the year, from Valentine’s Day to Christmas. 

If you would like to learn more about Inca’s chocolate packaging, you will find the size and price on our website, where you’ll also discover our full range of packaging.

f you’ve enjoyed reading this article, you might also like this post on hot foil printing.