I've been so busy the last couple weeks that this is the first I've been able to check in...my experience with both lacquer and confectioners glaze has been dismal! I'll try to keep this as brief as possible: I originally asked because we had received an order for 350 chocolate bars from a large corporation in our area...they wanted the order in 4 days and we have just one mold for the bar they wanted -- the lead time to get more of this mold is 3 - 4 weeks. I heard myself say: "no problem, of course we can do it...it's our pleasure" and we went into 24 hr operation...don't ya just love business! lol Anyway, the bars were coming out with a cloudy area - I called the manufacturer who told me it was because of the large flat surface area - the chocolate doesn't release from the surface of the mold face at the same time...few people use molds which have large flat surfaces for that reason - so I went googling for a solution...the glaze and the lacquer were all I could fine but it was confusing...hence my 1st posting. I already had a bottle of confectioners glaze and a bottle of confectioners glaze thinner on the shelf which I'd never used...couldn't find any information on how to use the glaze or how to thin the stuff or how to apply it...and no time for experiemention. I came across Lacquer Spray...great: "neutral in smell and taste"..."provides shine and protection from humidity"...yipee!! I had it overnighted! Rather than the fine mist I was expecting it sprayed out spotty...it was impossible to get anything even remotely like a shiny surface...then there was the smell (chemical, no doubt) and the taste...I had to spit it out! It so masked the taste of the chocolate and again strong chemical taste...it was FAR from neutral. Fortunately, the longer the bars sat the cloudy area 'faded' and by the time the bars were packaged they were fine - we boxed up the 350th bar at 2:30am for a 7am delivery (waaayyyy ahead of schedule...for once!) For the future and just my own edification if anyone has an input/insight on all of this...that'd be great. Did I just get a bad can of spray lacquer? Which, of course, I can't return! Does it normally spray out spotty? What's the deal with the taste/smell? Can anyone tell me how to use confectioners glaze? how to dilute it? and why is it used? for times like I just had when a product comes out slightly cloudy? Any more info on this would be appreciated and thanks to all who answered so far!! Lynne
