Chocolate Bar Packaging Options - Your experience and feedback

eileen h.
@eileen-h
05/15/12 14:15:32
6 posts

Hello Everyone

I'm trying to decide on the best packaging options and wanted to get feedback in terms of price, ease of use in automated manufacturing, durability, printing issues, etc.

I'm looking to produce a 3 oz and 1.5 oz bar and I currently have the option of the typical film bar flow wrap that is mechanically sealed on both ends.

However, I really like the idea of having the bar in a plain film flow wrap but then using a cardboard box to enclose it. My reasons are that the addition of the box looks more premium, easier in terms of storage and shipping, more printing copy space, and for customer convenience in that the consumer can use the box to store the uneaten chocolate.

Is this too costly to do? How difficult is this to do?

Does anyone have any recommendations on suppliers and pricing?

Thanks so much!


updated by @eileen-h: 04/12/15 23:53:06
Adam Kavalier
@adam-kavalier
09/26/12 16:48:44
12 posts

Hi Eileen,

Have you had any luck finding vendors for your packaging specifications? The packaging manufacturers and distributorsthat I have found only do high volume, I haven't found anyone making less than tens of thousands of packaging materials at a time. I am also looking for either lightweight cardboard or heavyweight paper wrappers, as well as chipboard boxes to display the wrapped bars. If you or any other chocolate life members have any leads they would be much appreciated.

Thanks!

Adam

beth campbell
@beth-campbell
09/27/12 11:22:41
40 posts

I am also searching for eco friendly options for packaging on a smaller scale. I am currently using paper backed foils and would like to use eco foil , or recycled paper. I make 1 ounce bars and also hearts and soon other shapes. How does one go about displaying the different shapes?

Wendy DeBord
@wendy-debord
09/27/12 21:04:09
8 posts

Hi,

I came across this source: http://gourmetbusinessdirectory.com/ that I've kept in my favorites. They seem to have a lot of useful sourcesfor small food business, that might lead you to helpful sources. You have to dig through their links (past the constant ad for you to upgrade and buy their info.), but I recall finding info. for my own state there that I hadn't found else where.

Wendy

eileen h.
@eileen-h
09/27/12 22:16:19
6 posts

Thanks Wendy! Will check it out.

Brian Donaghy
@brian-donaghy
09/28/12 07:06:09
58 posts

Eileen

Here is someone I have worked with http://eco-friendlypackaging.com/ . Very eco friendly and Paul is willing to work with realitively low minimums.

brian

Carol
@carol
09/28/12 15:08:57
24 posts

Thank you Brian, This looks like a very good bar packaging solution.

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.