paper help: Why does Chocolate come wrapped in foil and not something else, like paper or plastic etc? - Help.com

That’s an awsome question!

Perhaps it has something to do with temperature… and while tinfoil is quite a heat conductor (I found this out last night while baking mufkins and burning myself), it also insulates. It really doesn’t retain the heat itself, and so I guess it would be better than the alternatives.
Then it could also be because any kind of plastic polymer off-gases and could spoil the taste of the chocolate (organic chemistry taught me that one). Paper is just ridiculous… it would attract water… basically either leach the moisture out of the chocolate or attract moisture out of the air; either way, you’d have a lot of bad product on your hands.
Some chocolates come wrapped in plastic, but they are usually the mass-produced popular brands that don’t need to have much of a shelf life.

These are just my nerdy ideas ;) I tend to get carried away when it comes to science.

Chocolate is sensitive to picking up foreign smells and tastes because it has a lot of fat and sugar which is like a flavor conductor. Chocolate is also very sensitive to oxygen exposure, temperature, humidity, and light. And the foil really solves all those problems.

You might have had the experience of opening up some chocolate and it has a whitish coating: this is called “The Rose”. While it won’t change the taste of the chocolate is not as pretty as the dark luster people like. This occurs because of temperature, light, and humidity issues. The foil ends up being an awesome barrier against light, moisture, and is a great flavor barrier to keep the chocolate taste in and the other flavors out.

You can see my chocolate at http://www.holychocolate.com

I am the maker of Holy Chocolate and our packages have a heavy metalized layer to keep them very fresh tasting.