In a box of chocolates, the tray does all the invisible work: it holds each praline in place during transport, protects it and shows off the range when the box is opened.
For a Belgian chocolatier, we made three custom thermoformed trays, each designed for a specific assortment.
- a 140 × 195 mm tray with 16 cavities for pralines and bars;
- a 133 × 133 mm tray with 12 cavities, six square and six bar-shaped;
- a 64.6 × 64.6 mm tray, 20 mm deep, for 4 round truffles.
Cavities sized to the chocolates
Each cavity is drawn to the exact size of the chocolate it holds, so pralines stay put without being squeezed. Truffle cavities are deeper and rounded so they cannot roll.
Why thermoforming
- thin walls: light, economical packaging;
- tooling far cheaper than an injection mould;
- cost-effective runs of a few thousand pieces;
- food-contact suitable material.
Need custom chocolate packaging? Send your file.