Tiffany B

Yes they are! I ordered some samples but they were too big/small for my bonbons

FYI I found these in a specialtybox: https://www.aspecialtybox.com/9034 Unfortunately they didn't fit with my bonbons which are CW 2116. Maybe it works for someone who uses a different size mold.

Thanks so much for the information. Right now I am using boxes from Papermart which makes the bonbons look really elegant and pop. I guess I will wait until my business grows to start going the custom route.

Thanks for the information! I am not in the position to order thousands of boxes yet, so I guess I will consider it in the future.

Hi everybody! I currently sell my chocolates in a beautiful box from Papermart. My ideal box is the one that Susanna Yoon uses from Stick with me Sweets. I love it and since my bonbons are all the same shape and size it would be ideal. Can anyone point me in the right direction? Attached is a picture of the box. Thanks in advance.

It's a cool technique using refraction paper to create this effect when exposed to the sun

I did it! it turned out lovely!

Wow!! is that the CD reflective technique?

When taking pictures, use natural light whenever possible. If you have an iphone use the "portrait" feature and shoot from above.

Thank you!

Hi Sorry to jump in on an old conversation. When you put the bonbons in layers do you put parchment paper in between layers before refrigerating and freezing? - I have a few snapwares and wanted to maximize the space.

You may be completely right! I have cleaning an polishing too 😊

Thanks for the great suggestions. I need 160 bonbons painted like soccer balls and only have 6 semi-sphere molds (24 cavities each) so freezing them would be amazing and timesaver!

Thank you! Freezing is a great idea!

Hello, I am new to this forum. It is nice to meet you all. For August I have 2 big custom chocolate jobs and would love to know if I can paint the molds with tempered cocoa butter weeks in advance and then shell, fill, cap, at the last minute? Will the paint hold and be shiny and beautiful? Thanks in advance

Maybe the white chocolate was out of temper or a little too hot that may it very fluid? Same thing happened to me with milk chocolate the other day and that was the reason

I use my Blendtec to make praline paste and use this recipe - https://livingsweetmoments.com/hazelnut-gianduja-squares-tutorial/