Chocolate Packaging Printed Flow Wrap Film
Gold metallized and foil packaging for chocolate and confectionery. Luxury appearance and room temperature melting protection.
Chocolate packaging protects against light, moisture and outside odours — but no film keeps chocolate from melting in the heat; the cold chain and storage decide that. The real difficulty in chocolate packaging is the seal: the film has to close without warming the chocolate. MyPlast makes printed rollstock for chocolate flow wrap and wrapping machines, from 500 kg.
- Custom print
- From 3,000 per size
- Production
- 14-40 business days (by print method)
- Printing
- Rotogravure, up to 10 colours
- Certifications
- ISO 9001 · ISO 22000
What chocolate has to be protected from
- Light and oxygen — they speed up the breakdown of fats, especially in milk and nut chocolate
- Moisture and temperature swings — they cause the white surface film known as sugar and fat bloom
- Outside odours — chocolate picks up smells easily; a barrier film protects it in storage
Structure and look
For bars and tablets, metallised BOPP-based structures (BOPP/MPET/PE, MBOPP) block light and give the gold or silver sheen. Printed by rotogravure in up to 10 colours over a white base, the metallic effect can be kept only where the design wants it.
Window or fully clear films show the product but do not protect it from light; the choice follows the shelf-life target.
Seal temperature and line fit
Because chocolate is heat-sensitive, the sealing jaws must not warm the product, which is why films that seal at low temperature are preferred for chocolate. We settle which structure suits your line speed and jaw temperature together, from your machine details and a sample film.
Frequently asked questions
Does packaging stop chocolate from melting?
No. The film protects against light, moisture and odour; melting is decided by the cold chain and storage temperature.
What is the minimum order for chocolate rollstock?
500 kg of printed rollstock; production 14-40 business days (by print method) after artwork approval.
Is a gold metallised look possible?
Yes; over a metallised structure a white base and up to 10 colours leave gold or silver effects exactly where the design wants them.
Why MyPlast?
Fast Delivery
14-40 business days (by print method) production for custom print, express on request
Custom Solutions
Packaging design tailored to your product
Sustainability
Eco-friendly materials
Quality Guarantee
ISO production
Quick Response
Quote within 24 hours
25+ Years Experience
Leading company in the sector
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Get Quote NowAbout This Packaging
Chocolate packaging is one of the most demanding categories in flexible packaging — both technically sensitive and commercially decisive. Chocolate is highly susceptible to light, heat, oxygen, moisture and foreign odours. Cocoa butter crystals melt between 32–34°C, requiring packaging that provides both thermal management and light protection. MyPlast chocolate packaging is optimised for cocoa butter stability, aroma retention and premium retail positioning.
Tablet chocolate, pralines, truffles, individually wrapped bonbons and assortment boxes each present different packaging challenges. Tablet chocolate is packaged in thin flowpack film or doypack; pralines and truffles use inner-wrap flowpack or gusseted bags. Across all formats, fat barrier is critical — if fat-based content migrates to the outer surface, both visual quality and brand confidence suffer.
Barrier Requirements
Light barrier: Chocolate undergoes oxidation under UV and visible light — fatty acids in cocoa butter become rancid in the presence of light. MyPlast chocolate packaging delivers 99.9% light blocking through metallized PET/MET-PET/PE or aluminium foil-based laminates. White chocolate is particularly light-sensitive and absolutely requires full light protection.
Oxygen and aroma barrier: Chocolate aromas (cocoa, vanilla, hazelnut) are volatile organic compounds; without low OTR, they disappear over time. PET/MET-PET/PE structure provides OTR ≤2 cc/m²/day. Aluminium foil structures bring OTR and aroma loss close to zero — preferred for premium praline and truffle manufacturers.
Fat barrier: Inner layer PE quality and film thickness are critical to prevent cocoa butter migration to the outer surface. LDPE or fat-resistant coated PE inner layer at 80-100 microns is recommended.
Material Options
- 1Metallized PET/MET-PET/PE — the standard structure for premium chocolate segment. Full light protection, OTR ≤2 cc/m²/day, excellent print surface. Ideal for tablet chocolate, premium pralines and truffles.
- 2Aluminium foil laminate (PET/Aluminium/PE) — the highest barrier performance. Aroma loss and oxidation risk approach zero. Preferred for luxury chocolate lines, gift boxes and long shelf-life export products.
- 3Gold/silver metallized design (Gold Transparent Metalized) — for premium visual identity. Used for luxury praline boxes and gift chocolates. Combines foil look with printed design.
- 4Matte or glossy finish options — determined by brand identity. Matte finish is preferred for artisanal/organic positioning; glossy finish for premium/luxury. Can be combined with hot foil stamping and embossing.
Packaging Format Options
Tablet flowpack: For 50 g, 80 g, 100 g, 200 g standard tablet chocolates. Produced on HFFS lines with film widths of 120-180 mm. Heat sealing at 130-145°C — requires tight control to prevent cocoa butter melt-out.
Doypack (premium tablet and broken chocolate): Stand-up doypack in 80 g – 250 g formats with zipper or tear notch. Reclosability supports aroma retention.
Praline inner wrap (twist wrap or fold wrap): For individual pralines and truffles. Aluminium foil or metallized PET is used. Hot foil stamping and embossing build a premium identity.
Bulk praline pouch: Flat-bottom or gusseted bags for 250 g, 500 g praline and truffle mixes. Stand-up construction improves shelf visibility. Inner-layer fat resistance is verified by minimum 50 g/m² FCT testing.
Certification & Food Safety
MyPlast packaging is produced under ISO 22000 Food Safety Management System. All food-contact materials are migration-tested for compliance with EU Regulation 10/2011. These certifications ensure your products meet market entry requirements for the EU, GCC and Turkish markets.
MOQ & Ordering Process
Stock MOQ is 1,000 pieces with a 3–5 business day lead time. For custom-print orders, MOQ is 3,000 pieces with 14-40 business day lead time. For VFFS/flowpack reel supply, minimum 200 kg per reel specification applies.
Frequently Asked Questions
What is the most critical barrier in chocolate packaging?
Light barrier is the most critical factor because fatty acids in cocoa butter become rancid under UV light, irreversibly degrading flavour. MyPlast achieves 99.9% light blocking with metallized or aluminium foil-based structures. White chocolate makes this requirement even more critical, as it has no pigment protection and depends entirely on packaging.
What is the MOQ for premium chocolate packaging?
For in-stock packaging, MOQ is 1,000 pieces. For custom-printed premium tablet flowpack, MOQ is 5,000; for doypack, 5,000; for aluminium foil inner wraps, 10,000. For gift box inner packaging sets, seasonal planning is recommended; production planning begins 8-10 weeks before demand peaks (Valentine's, Easter, New Year).
Can chocolate cocoa butter migrate to the inner packaging surface?
Yes, in packaging with inadequate fat barrier. MyPlast uses LDPE or fat-resistant coated PE inner layers tested to FCT (Fat Contact Test) 50 g/m². This maintains packaging integrity at storage temperatures up to 30°C. Above 32°C, cold-chain logistics are recommended.
When are hot foil stamping and embossing used?
In premium and luxury segment chocolate packaging for brand logo, decorative elements or special-occasion symbols. Hot foil stamping is typically applied with gold, silver or copper foil, maximising visual impact. Embossing adds tactile luxury. When used together, they support premium price points by 15-25%.