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  1. Hi folks! This is my first post on the eG forums, after easily a decade of lurking. I love cooking in general, and consider myself a serious hobbyist chocolate-maker, with a growing interest in going commercial. Thanks in no small part to the many knowledgeable folks on this forum! My question isn't precisely of a culinary nature, and I wasn't able to find any previous threads addressing this topic. I need a way to display a molded solid chocolate bar long term. Ideally at least 6 months, in stable conditions - room temperature and ~50-60% RH. I have the option of making a facsimile of the chocolate bar out of another material, like molded plastic or silicone, but I have even less experience with this type of fabrication. The idea is to preserve that fresh-out-of-the-mold shine as long as possible. My first thought was to simply coat the chocolate in a spray lacquer of some kind. But I haven't tried this yet and I have no idea how well it would adhere to a chocolate substrate. I also don't know how a protective layer like this would affect the product's propensity to bloom over time. If anyone has any insight, it would be greatly appreciated!
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