Chocolate Aluminium Foil
That Holds Its Fold
Soft-temper aluminium foil engineered for chocolate — 8–12µm with a food-safe lacquer, coloured or embossed to your brand, with the tight dead-fold that keeps a bar, coin or praline wrapped from line to shelf. Two builds: plain chocolate foil, or foil-laminated paper for a stiffer, more premium wrap.
Free sample pack ships within 48 hours · DHL Express · NDA on request
Full spec sheet.
| SKU code | CAF-10MIC-EMB |
|---|---|
| Foil thickness | 8 · 9 · 10 · 11 · 12µm soft-temper |
| Format | Pre-cut sheets · reels · paper-backed laminate |
| Colour / finish | Gold · silver · coloured lacquer · metallic · matte |
| Emboss | Linen · pinhead · logo emboss up to 1.0mm |
| Lacquer | Food-safe both sides · FDA 21 CFR · EU 10/2011 |
| Up to 8 colours gravure · Pantone ΔE < 2.0 | |
| Dead-fold | High — holds fold without spring-back to 32°C |
| MOQ | 100,000 sheets or 1 tonne reel · 18–22 days |
| Certifications | FDA · EU 10/2011 · LFGB · ISO 22000 |
Spec your chocolate foil — six decisions, one quote.
THICKNESS
BUILD
COLOUR
EMBOSS
SHAPE
From RFQ to your wrapping line — 22 days.
Soft-temper aluminium + food-safe lacquer:
fold it once, it stays folded.
Soft temper gives the dead-fold; lacquer gives the food safety.
Chocolate foil lives or dies on dead-fold — the foil must stay folded around an irregular shape without springing open. Soft-temper annealed aluminium delivers this; hard temper does not. Learn more in our aluminium foil guide.
What buyers ask before placing an order.
Why soft-temper foil for chocolate?
Soft-temper (annealed) aluminium has high dead-fold — once you fold it around a bar or praline it stays put, with no spring-back that pops the wrap open on shelf. Hard-temper foil springs back and is wrong for hand- or machine-wrapped confectionery.
Can you colour and emboss the foil?
Yes — gold, silver, custom coloured lacquer and metallic shades, plus linen, pinhead or logo emboss up to ~1.0mm. We hold Pantone-referenced colour targets and target ΔE < 2.0 against a physical reference.
Chocolate foil comes in two builds — which do I need?
We make both in-house. (1) <strong>Plain chocolate aluminium foil</strong> — bare lacquered foil, the lightest and lowest-cost inner wrap for bars, coins and pralines. (2) <strong>Chocolate foil-laminated paper</strong> — foil laminated to glassine or MG paper, which is stiffer, prints sharper, holds a crisper fold and gives a more premium hand-feel for gift-tier bars and pralines. Tell us the look and budget and we'll spec the build; for the broader laminated-paper range see our <a href='/foil-laminated-paper/'>foil-laminated paper</a> page.
Is the foil food-contact safe?
Yes — lacquered both sides to FDA 21 CFR and EU 10/2011 + 1935/2004, with a migration report included in every shipment. Bare aluminium is never specced for direct contact with acidic or dairy fillings.
What thickness should I choose?
8–9µm for economy bar and coin wrap, 10–12µm for pralines and premium bars where a heavier hand-feel and lower pinhole risk matter. Below 8µm pinhole risk rises — we supply pinhole test data on request.
What's the MOQ and how fast can I get samples?
Production MOQ is 100,000 sheets or a 1-tonne reel per design, at 18–22 days. Existing-tooling samples ship in 7–10 days — we send a free swatch set of colours, thicknesses and emboss patterns before you commit.