This custom square chocolate tin box is developed for confectionery brands, chocolatiers, gift suppliers, importers and private-label buyers packaging assorted chocolates in an organised presentation. A fitted divider separates each chocolate into an individual position, helping protect delicate shapes while creating a clear tasting sequence when the lid is opened. The square tin, compartment layout, surface printing, embossing and retail packing can all be customised for seasonal collections, premium gift sets and branded chocolate assortments.
Product Name :
Square Chocolate Tin Box with DividerDimensions :
L220*W220*H70 mmShape :
Square, CustomizableDesign :
Customizable, ODM / OEMPrinting :
CMYK, Pantone spot colours, metallic printing or combined printingSurface Finish :
Matte, glossy, metallic effect, embossing, debossing or spot varnishMaterial :
0.23 mm Food-Grade TinplateMOQ :
5,000 pcsLead Time :
35 DaysPackaging :
Opp Bag + Master Carton
The correct packaging structure begins with the chocolates, not with an empty box.
Round truffles, square pralines, heart-shaped chocolates and nut-coated pieces require different compartment sizes. A divider that fits one collection may be unsuitable for another, even when both assortments contain nine chocolates.
Before confirming the square chocolate tin, buyers should determine:
The number of chocolates, maximum piece dimensions, chocolate height, paper cup size, preferred arrangement and required space between products.
Once these details are known, the tin dimensions and internal divider can be developed as one coordinated packaging system.
| Layout | Typical Use | Presentation Benefit | Important Consideration |
| 2 × 2 Compartments | Four large pralines or premium truffles | Compact luxury gift presentation | Allow enough clearance for larger decorations |
| 2 × 3 Compartments | Six-piece tasting set | Suitable for samples and promotional gifts | Keep the first chocolate easy to remove |
| 3 × 3 Compartments | Nine assorted chocolates | Balanced square arrangement with strong visual symmetry | Confirm each chocolate cup diameter |
| 3 × 4 Compartments | Twelve-piece retail collection | Supports multiple flavours without creating an oversized package | Check the finished tin proportions |
| Layered Arrangement | Larger gift collections | Increases capacity while maintaining a compact footprint | Upper tray must not press against lower chocolates |
The final layout is not limited to equal square compartments. Custom inserts can combine round, rectangular and special-shaped positions within the same tin.
A square format naturally supports grid-style compartment layouts. Each chocolate can be aligned in rows, allowing customers to understand the assortment immediately after opening the lid.
The flat lid provides a large branding area for collection names, seasonal artwork, product stories and embossed logos.
Square tins use shelf and carton space efficiently compared with irregular-shaped packaging.
After the chocolates have been consumed, customers can remove the insert and reuse the tin for small items, confectionery or household storage.
The same visual identity can be extended across four-piece, nine-piece, twelve-piece and larger chocolate assortments.
A chocolate divider should do more than prevent products from touching each other. It should support loading, transport, display and easy removal.
A paperboard grid is suitable for simple rows of individually wrapped chocolates or products held inside paper cups.
It is lightweight, printable and can be removed easily when the tin is reused.
A moulded PET or PS tray provides defined cavities for each chocolate. It is suitable for assortments that require a precise retail presentation and stable product positioning.
The cavity dimensions should match the real chocolate samples, including decorations, coatings and paper cups.
A moulded pulp tray can provide individual product positions with a paper-based appearance. The material and surface should be evaluated according to the finished chocolate packaging and transportation requirements.
Individual paper cups can be combined with a grid divider. The cups support visual presentation and reduce direct movement between the chocolates and the insert.
A deeper square tin can use two removable trays to increase capacity. Finger-access areas or lifting tabs can be added to help customers remove the upper layer.
Assorted chocolates may include glossy shells, soft fillings, nut coatings, decorative lines and delicate toppings. Packaging pressure or uncontrolled movement can damage the appearance before the product reaches the customer.
The insert should therefore control lateral movement without gripping the chocolates too tightly.
Important allowances include:
Chocolate diameter, product height, topping height, paper cup edge, space above the chocolate and clearance below the lid.
The lid should not press against the product when the tin is closed. Extra clearance may be required for tall truffles, decorative pieces or chocolates with irregular surfaces.
The internal layout can help customers explore the assortment in a planned order rather than selecting chocolates randomly.
The inside lid can display a flavour map showing which chocolate corresponds to each compartment. Numbering, symbols or colour coding can guide customers through milk, dark, white, nut, fruit or caramel varieties.
A tasting sequence might begin with lighter flavours in the top row, move toward stronger cocoa profiles in the centre and finish with roasted nut or dark chocolate pieces.
This approach turns the divider into part of the brand experience rather than treating it only as protective packaging.
The inside of the lid offers a useful area for information that should be discovered after opening the package.
Possible content includes:
A chocolate map, flavour names, cocoa percentages, filling descriptions, allergen guidance, tasting notes, brand story or gift message.
A QR code can connect customers to detailed ingredient information, product videos, traceability content or the brand’s online store.
When the inside lid is printed, the artwork position must be coordinated with the forming area and lid structure.
A dark matte tin with gold accents, a fitted compartment tray and embossed logo creates a premium presentation for individually decorated pralines.
The same square structure can carry Christmas, Valentine’s Day, Easter, New Year or anniversary artwork while retaining the approved divider layout.
Each compartment can hold chocolate made from a different cocoa origin, with the inside lid showing region, cocoa percentage and tasting notes.
The lid can carry a corporate logo or event message, while the chocolates remain organised inside a branded assortment.
A larger divider can combine pralines, nut clusters and individually wrapped confectionery within one gift box.
The metal lid can feature illustrated artwork or collector-style graphics, allowing the empty tin to remain valuable after the chocolates are consumed.
The exterior design can be developed around the chocolate collection rather than using generic confectionery graphics.
Premium chocolate packaging often uses restrained colour systems, cocoa botanical illustrations, fine borders and controlled metallic details. Seasonal ranges may use brighter artwork, while heritage brands may prefer engraved-style graphics and traditional typography.
The lid provides the main storytelling area. Side panels can display flavour information, net weight, origin, company details, barcodes and multilingual text.
A matte dark-brown finish creates a soft premium appearance and reduces strong surface reflection.
Gold-style lines, logos and borders can reinforce a luxury gift presentation without covering the complete tin.
Cocoa pods, leaves, brand names and decorative frames can be embossed to create tactile detail.
A glossy coating can increase colour brightness for festive or promotional collections.
Selected areas can retain the natural metallic reflection of the tinplate to create silver or gold-style highlights.
A selective glossy area can contrast with a matte background and draw attention to logos, chocolates or collection names.
A shallow square tin may look elegant but can create pressure problems if the chocolates are tall. An excessively deep tin may allow products to appear lost inside the package.
The internal height should include:
The chocolate height, paper cup height, tray thickness, base clearance and the space between the top of the chocolate and the closed lid.
When a protective pad is placed below the lid, its thickness must also be included in the calculation.
Physical filling tests are strongly recommended before approving mass production.
Chocolate products are commonly placed in paper cups, moulded trays or individual wraps before being loaded into the metal tin.
In this format, the tin functions as rigid secondary packaging, while the cups, wraps or tray provide the immediate product-contact layer.
The appropriate material specification depends on the chocolate format, expected shelf life, filling method and destination-market requirements.
The tin itself should not be described as the primary freshness barrier unless the complete packaging system has been developed and tested for that purpose.
The metal box blocks light and protects the chocolates from physical pressure, but it cannot prevent quality problems caused by unsuitable storage temperatures.
Chocolate packaging programmes should consider:
Storage temperature, humidity, transportation conditions, risk of melting, condensation and exposure to strong odours.
A sealed inner wrap or film may be required depending on the product formulation and distribution route.
The square chocolate tin can be sold independently or combined with additional paper packaging.
A sleeve can add seasonal information, flavour details or promotional branding without changing the metal artwork.
A carton with a window can reveal the decorative tin while providing additional retail information.
A rigid outer box can combine the chocolate tin with a greeting card, ribbon or other gift components.
A fitted paperboard shipper can protect the decorative tin during direct-to-consumer delivery.
A single square tin mould can support several chocolate collections by changing the artwork, divider and chocolate arrangement.
For example, the same outer tin can be used for:
A nine-piece praline collection, a six-piece large truffle set or a mixed chocolate and nut assortment.
This allows brands to maintain a consistent packaging family while adjusting the product configuration for different price points and seasons.
The insert design and loading method must still be confirmed separately for each assortment.
Jinyu maintains more than 3,000 existing moulds covering square, rectangular, round and special-shaped tins.
Using an existing square tin mould can reduce tooling investment and shorten the sampling process. Buyers can compare available sizes against the required chocolate layout before opening new tooling.
A new mould may be considered when the project requires an exclusive footprint, unusual depth, special lid profile or proprietary gift structure.
Supply physical chocolates, paper cups or accurate product drawings showing the maximum dimensions.
Determine the number of pieces, flavour arrangement and preferred opening presentation.
Compare existing square tin moulds or evaluate a new structure.
Create a paperboard grid, moulded tray or layered insert around the actual chocolate dimensions.
Plan the exterior design, inside-lid flavour guide and required product information.
Load real chocolates into the sample and check movement, removal, lid clearance and overall presentation.
The tinplate is printed, coated, cut, stamped, formed, assembled and inspected before packing.
The finished packaging should be inspected as a complete system consisting of the tin, divider, paper cups and chocolate arrangement.
Key checks can include:
Tin dimensions, lid fit, corner forming, divider stability, compartment size, product clearance, ease of removal, printing registration, surface scratches and export packing.
The divider should remain level and should not move excessively when the closed tin is handled under normal conditions.
High-gloss or metallic tins may require individual bags, tissue or dividers to reduce surface contact during transportation.
Jinyu provides integrated support for tin structure selection, metal printing, insert development, stamping, forming, assembly, inspection and export packing.
Our existing mould library allows chocolate brands to compare multiple square tin sizes before investing in new tooling.
The tin, divider, paper sleeve and gift box can be coordinated as one packaging project, helping reduce fit and colour inconsistencies between separate suppliers.
OEM and ODM services are available for chocolatiers, confectionery brands, importers, retailers and corporate gift companies.
To prepare an accurate quotation, please provide the number of chocolates, maximum chocolate dimensions, paper cup size, preferred compartment arrangement, estimated order quantity, number of artworks, destination country and required delivery date.
Physical chocolate samples, current packaging, product drawings and brand guidelines are especially helpful when the tin and divider dimensions have not yet been confirmed.
The capacity can be customised according to the chocolate dimensions and required layout. Common arrangements include 4, 6, 9, 12 and 16 pieces.
Yes. A customised insert can combine different compartment sizes for truffles, pralines and irregular-shaped chocolates.
Yes. Paperboard grids, moulded trays and layered inserts can be designed as removable components.
Yes. The inside lid can display a flavour map, tasting notes, cocoa percentages or product numbering.
Yes. Thermoformed trays can be produced in suitable materials and colours according to the project requirements.
Yes. A deeper tin can use two removable trays, provided enough clearance is maintained between the upper and lower layers.
A standard decorative tin should not automatically be described as fully airtight. The freshness barrier depends on the chocolate wraps, inner film and complete packaging system.
Yes. Logos, cocoa pods, leaves and collection names can be embossed or debossed when the artwork is suitable for metal forming.
The standard MOQ normally starts from 5,000 pieces per size or artwork. Divider and outer packaging quantities should be evaluated together with the tin order.
Sampling normally takes approximately 7–10 working days after the structure is confirmed. Mass production generally requires approximately 25–35 working days after sample and artwork approval.