Printed and rigid boxes for chocolate bars, bonbons, truffles and gift assortments, with trays and dividers that keep each piece apart. SBS, kraft or rigid board with foil, embossing or soft-touch. Low minimums, free design help and free ground shipping across the USA.
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Chocolate scuffs if you look at it wrong. A glossy bonbon rubbing against its neighbor for three days in a delivery truck comes out dull and marked, and a bar that slides inside an oversized box can snap. Custom chocolate boxes are built to keep every piece where you put it, and to look the part on a gift table.
We work with small chocolatiers, bakeries, corporate gift companies and candy shops. Some need a simple sleeve for a single bar. Others need a two-layer box of twenty-four truffles with a printed flavor guide inside the lid.
For bars, a printed SBS paperboard sleeve or tuck end box is the usual pick, sized to the bar in its foil. If you’d rather go flatter, chocolate envelopes wrap a bar like a letter and look lovely for weddings and events.
For bonbons and truffles you need a tray. A box of four, nine, sixteen or twenty-five fits a square grid. Rectangular boxes of six, twelve and twenty-four are popular too. Very small counts, two or four pieces as favors, go in small chocolate boxes, and dedicated truffle boxes handle round pieces that need a deeper cup.
Each piece wants its own cavity. A card divider is the simplest, cheap and recyclable, and works well for bonbons with a flat base. Domed and round pieces sit better in a molded cup tray that cradles them. Either way, measure your largest piece and size the cavity just over it, so the pieces don’t lift and tumble when the lid comes off.
Leave a small gap between the top of the chocolates and the lid. If the lid presses on decorated tops, you’ll find the pattern printed backward on the underside of the lid. A sheet of glassine on top helps with that too.
Heat is the bigger risk in shipping, and no box solves it alone. For summer orders, the box goes inside an insulated shipper with cold packs. What the box can do is keep pieces still, so slightly soft chocolate isn’t also bashed around.
Chocolate sells hardest around Valentine’s Day, Easter and the holidays, so lots of brands keep one box shape and swap artwork for each season. It keeps costs down and your shelf looks fresh. Inside the lid is a nice spot for a flavor key matching the tray layout. Customers really do use it.
Rigid boxes with a lift-off lid or magnetic flap suit premium assortments. Soft-touch lamination, gold foil, and embossing on the logo are the finishes we’re asked for most. Kraft board with a single color suits bean-to-bar makers going for a craft look. Inks are soy-based or water-based. Our gift box sizes guide helps if you’re working out dimensions for a set.
Our designers set up the dieline and lay out your artwork for free, and you’ll see a digital proof. Order a physical sample before the full run to test your chocolates in the tray. Minimums are low, often around 50 boxes depending on the style. Standard production is 10 to 12 business days after approval, with free ground shipping across the USA. The full chocolate packaging range has more styles.
Round truffles sit better in a molded tray. Flat-bottomed bonbons are fine in card dividers, which cost less.
Yes. Keep the structure and change the artwork each season, and you only pay for new print.
No box can do that alone. Ship it inside an insulated mailer with cold packs when it’s hot out.
Not sure which size you need? Our guide to chocolate box sizes lists the common ones and how to measure.
Building a full product line? Take a look at macaron boxes, muffin boxes, custom truffle boxes and custom cookie boxes with logo. Everything in this range is listed under bakery packaging boxes.
