Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Does anyone know of places I can get boxes for chocolates/confections, without having them custom made? I'm not looking for your average box, maybe something with a little more creativity behind them. Thanks!

Share this post


Link to post
Share on other sites
Does anyone know of places I can get boxes for chocolates/confections, without having them custom made? I'm not looking for your average box, maybe something with a little more creativity behind them. Thanks!

Just Google [candy boxes]

SB (loves Google!) :wink:

Share this post


Link to post
Share on other sites
Does anyone know of places I can get boxes for chocolates/confections, without having them custom made? I'm not looking for your average box, maybe something with a little more creativity behind them. Thanks!

Just Google [candy boxes]

SB (loves Google!) :wink:

I have, but it always brings up the same old places witt your average box. Thanks anyway.

Share this post


Link to post
Share on other sites

Sometimes you have to go very far into search, 20 pages or so.

Try www.aspecialtybox.com. They have some nice boxes

Share this post


Link to post
Share on other sites
Does anyone know of places I can get boxes for chocolates/confections, without having them custom made? I'm not looking for your average box, maybe something with a little more creativity behind them. Thanks!

Have you examined Kroese? He has some very nice boxes. Check out the thread where I used one of his more unusual boxes:

http://forums.egullet.org/index.php?showto...91602&hl=kroese

and here is his website:

http://www.kroese-exclusief.com/

You have to sign up in order to see the catalog, but it is free and worth the bother. Ordering is also easy and shipment prompt.

Share this post


Link to post
Share on other sites
Does anyone know of places I can get boxes for chocolates/confections, without having them custom made? I'm not looking for your average box, maybe something with a little more creativity behind them. Thanks!

Have you examined Kroese? He has some very nice boxes. Check out the thread where I used one of his more unusual boxes:

http://forums.egullet.org/index.php?showto...91602&hl=kroese

and here is his website:

http://www.kroese-exclusief.com/

You have to sign up in order to see the catalog, but it is free and worth the bother. Ordering is also easy and shipment prompt.

Now those boxes are more on track with what I'm looking for. I trued to create an account, but how long does it take for your account to be active? How long does it usually take to get your boxes shipped here in the States? By the way, thanks.

Share this post


Link to post
Share on other sites

I have talked to Rogier , and he said it will take 3 or 4 days for the boxes to get here.

Share this post


Link to post
Share on other sites

Now those boxes are more on track with what I'm looking for. I trued to create an account, but how long does it take for your account to be active? How long does it usually take to get your boxes shipped here in the States? By the way, thanks.

Rogier (the President of the company) will give you an account as soon as he knows you want one. (He's amazingly helpful. And, shipping to the US is about one to two weeks. I cannot recommend his product more...it's FANTASTIC.

Share this post


Link to post
Share on other sites

Believe it or not, I just picked up some at Cost Plus over the weekend. They aren't fancy, just come in gold, silver and red. If you're interested, I found them by the kitchen section of the store.

Share this post


Link to post
Share on other sites

Re opening an account with Kroese, I applied on line a couple of days ago and he phoned me back within two hours to ask a few questions and activate the account. He was really helpful asking what sort of product I was working with and what I was currently using.

I wish I had known about them before (saw their name here on egullet last week) I ordered my first set of boxes from a supplier here in the UK. Kroese boxes are much more eye appealing. I have to use what I have bought first but will definitley use them as soon I can justify buying more boxes.

Share this post


Link to post
Share on other sites

For those looking for Kroese on the web these days, he contacted me today to let us know that his English-language website is now www.kroese-exclusive-packaging.com.

Thanks Chris - it's been a while since I looked at their site.  Lots of nice stuff and the website is much easier to navigate than before.

Share this post


Link to post
Share on other sites

Thanks for resurrecting this topic, I was going to start one on the same subject! I think ive found what I needed!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By jedovaty
      Hi:
       
      I'm making some homemade peanut butter cups, but shaping them like bon bons instead.  I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate.  As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little.  Is there a way to prevent this, or do I need to do a second dipping?  I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
    • By Kerry Beal
      It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France.
       
      I got my packing done on Sunday - was all prepared, car was to pick me up at 6 pm to drive me to the airport. Got a little suspicious when the child was late getting off the bus from school - the driver said that the highway wasn't moving well. At about 5:15 I got a call from the limo service to say that the car that was coming to get me had moved 2 car lengths in the last 30 minutes. Apparently a car roll over on the westbound lanes of highway had ejected two people into the eastbound lanes and the entire highway was closed in both directions.
       
      So I set out in my own vehicle - which of course had no gas, and needed oil... at least the toll highway got me past the problem.  Airport wants $175/week to park - so a quick text to @Alleguede and he came to fetch my car from the airport to park in his driveway until I return.
       
      So here I sit in the lounge awaiting my departure.
       
      I'm doing the Jet Lag program that I have done several times before that has worked well for me. Overcoming Jet Lag, by Charles F. Ehret and Lynne Waller Scanlon. This involves food and caffeine modification. So for the past 4 days I've been drinking Rooibos Provence throughout the day and between 3 and 4:30 slugging down as much real tea as my bladder can handle! The dietary part consists of alternating days of 'feasting' and 'fasting' with high protein breakfasts and lunches and high carb dinners. I had planned to get the driver to stop at the Tim Horton's at the top of my street to pick up the black coffee that is to be taken at around 6 pm the day of travel - unfortunately as I was driving myself that didn't happen - so when I hit the lounge I drank down two cups of strong black caffeinated coffee - better late than never. I'm not much of a coffee drinker - and particularly not black. Should be good for some palpitations when I start the next part of the program which is to sleep as soon as I get on the plane!
       
      This is a 'fasting day', 800 calories suggested - I left my carb meal until I reached the lounge.
       

       
      ]
       
      One of the two cups of coffee.
       

       
      These are the "Gentlemen Retire to the Library' chocolates that I posted before that I am taking along - port wine PDF and tobacco ganache. I used Sosa tobacco flavouring this time instead of a cigar so I don't have to concern myself with nicotine poisoning.
       
       
       
       
    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×