Boxes for chocolates

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Made in an innovative chocolate packaging material
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Boxes for Chocolates in Laminil

“ unique and functional ”

What does a pack for chocolates require? It should be practical, suitable to contain food products, must present them preserving the shape and showing the care with which they were made. It must also be inviting, elegant, suitable for a distinctive gift.

A box for chocolates in LAMINIL combines these features with the ability to protect the consistency, aroma and appearance of chocolate, a very delicate and sensitive food product that is sensitive to temperature variations. A gift pack for chocolate in LAMINIL is the solution for the whole year. The most suitable LAMINIL range references for pralines and chocolates are SILVER, GOLD and NERO LAM, excellent starting bases to be customized for a refined box.

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The advantages of a pack for chocolates

“ in Laminil ”

LAMINIL is the ideal material to protect chocolate and praline products from heat, to keep them untouched and fresh.

Here are its properties at a glance:

  • Ensures isothermal protection of chocolate during transport from the laboratory to the stores, from the shop to the consumer home or to the place of consumption, during air travel or returning from a holiday
  • Preserves the organoleptic properties of the product
  • Protects from impacts and crushing thanks to the mechanical elasticity of the material
  • Protects from contamination
  • It is a safe material that does not release substances or dust
  • The ISOLAMBOX isothermal box has an external surface in Kraft paper, suitable for food contact, while the ISOLAMBOX box is plasticized on the outside in PET, also suitable for food contact
  • The box is produced in different customizable models
  • Self-mounting boxes can be created, with internal compartments, overlapping compartments, carrying handles
  • Ideal for luxury boxes: the ISOLAMBOX white, silver, gold and black are printable in digital, or the ISOLAMBOX that can be laminated with off-set printing and plasticized substrates.
  • It’s an intelligent and light pack to carry; the flat packs are transported on pallets and occupy a minimum space until use
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The art of chocolate processing

Chocolate is a relatively recent delight in Europe. The art of master chocolatiers developed in the 16th century, when the first cocoa beans were imported into Europe from the Spanish colonies in Central and South America. Until the nineteenth century, chocolate was consumed only in the cup as a liquid drink. In 1826 Paul Caffarel started the production of solid chocolate obtained by mixing cocoa, water, sugar and vanilla. From that moment in Europe, centres of excellence for the processing of chocolate were founded and the passion for pralines and chocolates quickly spread from the aristocracy to the middle class.

The complex and delicate processing of chocolate has progressively become a specialization in itself in the patisserie sector.

Various European regions boast of traditions related to chocolate. In Italy, the Piedmontese chocolate has, as main ingredient, round hazelnuts from the Langhe region; Modica chocolate has a very particular powdery consistency that arises from the absence of cocoa butter in the dough; there also the Tuscan and Umbrian chocolate and the Milanese master confectioners. In Europe the main centres for artisan chocolate processing are Brussels and Bruges, known for their excellent buttery pralines with sought-after shapes and with various and imaginative fillings and decorations, as well as Paris, Vienna and Munich and, not to mention Swiss chocolate.

The variations of chocolate and filled chocolates are many and in constant evolution thanks to the research of chocolatiers: dark chocolate in various percentages of consistency, milk chocolate, chocolate flavoured with fruit, spices and chili, truffles, white chocolate and hazelnut and candied fruit in a chocolate shell. Artisan chocolate shops are often included in tourist guides and are visited by tourists from all over the world.

The problem of transporting a delicacy so sensitive to temperature variations has been solved with the development of a dedicated packaging. The LAMINIL isothermal boxes respond also to the need for a refined and personalized pack for chocolates, one of the world’s favourite gift items.

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Chocolate:

“ stocking and transport needs ”

Chocolate is a suspension of very fine particles of sugar and cocoa, mixed in a semi-solid base of fat: cocoa butter, present in different percentages in each recipe.

A good chocolate is created when, in addition to the quality of raw materials, the fineness of the particles and the ability to mix them at the right temperature, is taken into account the melting point of the components. The chocolate is not compatible with high temperatures, excess moisture and strong odours, which the chocolate absorbs with extreme rapidity and which irreparably change its taste.

If the processed chocolate is subject to temperature rises or is left in the heat, loses its shine and the stability of the shape, it starts showing a whitish patina and risks melting. Even if it is left to cool and solidify, it becomes opaque and does not re-absorb the white patina. Even if it suffers no deterioration, it still loses flavour and quality.  This reaction depends on the nature of cocoa butter and its polymorphism, and, with the thermal variations, it irreversibly transforms into crystals of different types making the fatness appear on the surface. To avoid this unpleasant cocoa butter flowering, chocolate should be stored at a constant temperature between 10-18 ° C with a humidity of between 20% and 50%.  Above 30 °C it becomes liquid and storage in the refrigerator is not recommended due to the low temperatures and excessive humidity.

Moreover, if the chocolate is exposed to excessive moisture, the sugars contained in it are transported to the surface by evaporation which causes the “flowering” of the sugars, recognizable by the micro crystals of sugar appearing.

For these reasons chocolate production in Italy usually stops between May and September.

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