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DomDeFranco

DomDeFranco


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2 hours ago, pastrygirl said:

Welcome to eG and the exciting world of chocolate. 

 

Allow 1 day in the fridge to thaw frozen bonbons before bringing them to room temp.  I store bulk pieces in rigid Ziploc boxes with layers of padding in between and boxed assortments in 2 gallon freezer bags with excess air sucked out.

 

Packaging is a whole job in itself and there is a topic dedicated to packaging sources.  The supply chain issues of late have affected candy packaging, many paper and plastic items have been in short supply and prices have increased.  Packaging options can seem overwhelming. I'd say focus on a snug fit and not too tall for whatever size mold you choose, if you plan to mail/ship things you don't want them rattling around in the box.  After that it's how much you want to spend and what you can actually get.

 

Have you already bought your molds?  Maybe someone here uses the same and can advise.  I use a lot of CW2295, a nice basic dome that's easy to clean.

Thanks very much pastrygirl for the quick reply!

 

I have bought some CW2116 moulds, so slightly taller than the CW2295. I have sourced some nice looking packaging that will print a logo with a 24 order minimum, but i'm still looking into the inserts to stop them moving around too much.

 

Do you think using a vaccum sealer would work instead of freezer bags?

 

Thanks for the advice. :)

 

DomDeFranco

DomDeFranco

2 hours ago, pastrygirl said:

Welcome to eG and the exciting world of chocolate. 

 

Allow 1 day in the fridge to thaw frozen bonbons before bringing them to room temp.  I store bulk pieces in rigid Ziploc boxes with layers of padding in between and boxed assortments in 2 gallon freezer bags with excess air sucked out.

 

Packaging is a whole job in itself and there is a topic dedicated to packaging sources.  The supply chain issues of late have affected candy packaging, many paper and plastic items have been in short supply and prices have increased.  Packaging options can seem overwhelming. I'd say focus on a snug fit and not too tall for whatever size mold you choose, if you plan to mail/ship things you don't want them rattling around in the box.  After that it's how much you want to spend and what you can actually get.

 

Have you already bought your molds?  Maybe someone here uses the same and can advise.  I use a lot of CW2295, a nice basic dome that's easy to clean.

Thanks very much pastrygirl for the quick reply!

 

I have bought some CW2116 moulds, so slightly taller than the CW2295. I have sourced some nice looking packaging that will print a logo with a 24 order minimum, but i'm still looking into the inserts to stop them moving around too much.

 

Do you think using a vaccum sealer  would work instead of a freezer bags?

 

Thanks for the advice. :)

 

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