Different Types of Chocolate Packaging

  •  2021-06-30

Chocolate is a dessert made by grinding cocoa beans, often in solid and liquid forms. Chocolate products are attractive to people of all ages. From cocoa beans to chocolate, the production process is complicated. After fermentation, drying, washing, baking, grinding, heating and liquefaction and other complicated steps, it can become the most primitive chocolate slurry.

The finished chocolate has high requirements for storage conditions. The best storage environment is to keep the temperature between 15 and 17 degrees Celsius and the humidity below 50%. A cool and dry place is the best environment for storing chocolate. Like the hot and humid summer, the finished chocolate can be stored in the refrigerator. But at this time you need to pay attention, the characteristics of chocolate itself can easily make it contaminated with the smell of other objects. Therefore, the storage of chocolate needs to be sealed and isolated from the items outside the package to ensure the purity of the chocolate’s own smell.


Chocolate packaging requirements

On the market, candy chocolates are often plate-shaped and packed in plastic bags; chocolate sauce is a liquid with poor fluidity and is often packed in bottles or jars.

Among the rich and diverse packaging forms, it is not uncommon to use a combination of multiple materials, and there are also many requirements for the packaging of chocolate.

Oxygen barrier

Excessive contact with oxygen can cause the chocolate to oxidize and then develop an undesirable taste. White chocolate and milk chocolate are high in dairy products and low in cocoa, so they are more susceptible to the risk of oxidation than dark chocolate.

Moisture resistance

In a humid environment, the sugar in the chocolate will be dissolved. When the water evaporates, the sugar will recrystallize and form white particles on the surface of the chocolate. This is the phenomenon of chocolate frosting. The packaging with high moisture barrier reduces the probability of these phenomena and can keep the chocolate intact.

Low-temperature heat sealing

Chocolate is easy to melt when encountering high temperatures. If high-temperature heat sealing is used, the part of the chocolate close to the seal will melt when heated. Subsequent use affects the cleanliness of the packaging in the bag.

Good airtightness

Good airtightness are the basic requirements of all food packaging. Poor airtight packaging will allow air and moisture to penetrate in, It can affect the quality and eating of chocolate in the long run.


Several common chocolate packaging materials

The choice of chocolate packaging material usually also needs to consider the state of the finished chocolate.

Paper packaging 

The wrapping paper of chocolate is mainly coated paper, white cardboard, gray board, box board and corrugated paper. Because the cost of paper packaging of chocolate is lower, it covers more extensively in the packaging of chocolate. Chocolate paper packaging is more used on the outer packaging of chocolate, which has a publicity effect.

Aluminum foil and tinfoil packaging

Bagged chocolate usually comes in two packages, In addition to the outermost layer that the buyer can directly perceive, there is a layer of paper material that directly contacts the chocolate. This layer of material is generally tin foil or aluminum foil. The cocoa butter in chocolate will react with moisture and oxygen in the air when exposed to the air. The role of tin foil and aluminum foil is to cut off the air and sunlight and maintain the taste of chocolate.

Container packaging

Container packaging is mainly used for liquid chocolate products, such as chocolate sauce and chocolate drinks. The chocolate packaged in the container can be opened and closed multiple times.