I have made a batch of molded chocolates with Make n Mold & Wilton wafers. When I pop them out of the molds they have the perfect shine to them. As I carefully pick them up to clean up the edges they dull. I already wear cotton gloves while holding them so I know that isn't the answer. Does anyone have any tricks to bring the shine back?

Thanks!!

no i have no tricks for that --the shine needs to stay undisturbed

i never figured out how to use those gloves--they successfully took off the shine as well as my bare fingertips did

but i was in a great chocolate class once and i can't remember what he did to preserve the shine

i'm thinking using a little spatula so you never touch them

because heat is gonna mar them

just handle them on the bottom not on the sides

there's some great chocolatiers on egullet dot org in the pastry section

i'm sure if you search you can find an answer or even register and ask--they are brilliant choco peeps andrew shots gets on there sometimes and kerry beal is super

maybe that's discussed in here:

http://forums.egullet.org/topic/144068-chocolates-with-that-showroom-finish-2012/

AChocolate's crystalline structure allows it to reflect the texture of the surface it is on. This basically means that you cannot touch them at all and use something that is highly glossed to maintain shine. k8mpmhis is right about using a spatula to transport them.

Before tapping out my chocolates from the mold, i go over it with my spatula/putty knife like crazy and i find that i have no need to clean up the edges if i do it that way. i will warm up my spatuula over a stove top (dry heat) til warm if there is a bunch to take off.

good luck!

If you use couveture chocolate and temper it properly and then set your chocolate in polished polycarbonate moulds you will not lose you shine.

This:

Cotton gloves so you do not leave fingerprints, manipulate as little as possible. They also slow the heat transfer from your hands to the finished product. The tempering is what will give you shine and " snap ". Polished poly moulds are key, shiny moulds give shiny chocolate. Making sure you polish any marks you leave in them ( I tend to accidently put my fingers in them from time to time ).

I don't know what wilton wafers are but couverture chocolate is easier to temper because it was seeded and tempered ( most of the time ). Chocolate is all about tempering, if you overheat it your chocolate will bloom and become cloudy and even whitish from the fat seperating. It's also affected by the room temperature and humidity.

AAt work I wear a robber glove and also a cotton Glove over that. Also, if there is any chocolate residue on the cotton glove it is pretty much useless.

ARubber***

Hi,

I think if you want to Shine your Chocolates edges then there might be a way to bring back the Shines of the Chocolates....

use Eatable oil or Flavored Syrup to polish the Chocolates...

This thing may Help You...

I think you may not be tempering your chocolate correctly. If its too hot or too cool when you put it into the molds it will not get the shine. Investing in a (digital) themomotor is really the only sure way to make sure you are tempering correctly. Also try not to leave the molds in the fridge for too long that can cause sweating.

If all else fails I use a little glitter dust on the top of the chocolates, it can hide any defects and looks lovely. (Just don´t get too carried away and make them look like disco balls!)