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We are working

Mon - Thu: 08:45 - 17:00

Fri: 08:45 - 16:00

Sat - Sun: Closed

Extra-long branded chocolate

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These extra-long bonbons are a strong choice for client visits, trade fair hospitality and premium direct mail. You’re handing over a freshly made Belgian chocolate bonbon with a pleasant bite and artisan-prepared hazelnut praline filling, so it feels more considered than a standard sweet giveaway.

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Description

When you want your branding to be noticed in a way that feels generous rather than routine, these extra long logo chocolates do the job straight away. You hand over more than a sweet: you give Belgian bonbons with a fresh finish, a defined bite and artisan-prepared fillings, so the product feels considered from the first look to the last taste. That combination makes them especially strong for companies that want a more premium alternative to standard wrapped treats at client meetings, receptions or branded mailings.

What sets this version apart is how much freedom you get in the design. Each bonbon has a white top layer for full colour printing, which means you can present logos, text, photos or even QR codes clearly on the chocolate itself. The chocolate is made with Barry Callebaut couverture, while the standard filling is a hazelnut praline; together, that gives you a recognisable branded chocolate with a rich, gift-like feel. You can also choose from milk, dark and white chocolate, making it easier to match the selection to your audience or campaign.

For a corporate gift that people actually pause for, this is a smart choice for clients, prospects and event visitors who are meeting your brand in person. Personalised with your logo, the bonbons look immediately tied to your organisation without feeling overdone, and the option to print text, photos or a QR code gives you extra room for a launch message or campaign link. They fit naturally at trade fairs, end-of-year thank-yous and reception desks during open days, where a premium edible handout helps turn a short contact moment into a warmer introduction.