[Help] Why does Chocolate come wrapped in foil and not something else, like paper or plastic etc? Updates to this post /post/205167-why-does-chocolate-come-wrapped-in Tue, 24 Nov 2009 17:07:38 +0100 Reply from stanbot /post/205167-why-does-chocolate-come-wrapped-in#reply-5328425 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.

]]> stanbot Fri, 06 Nov 2009 02:04:57 +0100 Reply from moi /post/205167-why-does-chocolate-come-wrapped-in#reply-4999195 mobilya dekorasyon ve örgü modleleri , şarkı dinle kadın sitesi
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]]> moi Sat, 09 May 2009 09:35:19 +0100 Reply from moi /post/205167-why-does-chocolate-come-wrapped-in#reply-4999192 Perhaps it has something to do with temperature… and while tinfoil is quite a heat conductor (I found this out last mobilya dekorasyon ve örgü modleleri , şarkı dinle kadın sitesi
a href=”http://dekorasyon.dantelix.com”>dekorasyon /a>
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a href=”http://kadin.dantelix.com”>kadın /a>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.

]]> moi Sat, 09 May 2009 09:30:25 +0100 Reply from zic /post/205167-why-does-chocolate-come-wrapped-in#reply-4960685 Foil is an oxygen barrier. Keeps things fresh. Corn Pops also use foil.

]]> zic Wed, 22 Apr 2009 03:04:22 +0100 Reply from thatredheadedgirl /post/205167-why-does-chocolate-come-wrapped-in#reply-4574646 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.

]]> thatredheadedgirl Sun, 07 Dec 2008 20:58:14 +0100 Reply from anythingwhatever /post/205167-why-does-chocolate-come-wrapped-in#reply-4540588 Shame we don’t have an answer yet…

]]> anythingwhatever Fri, 28 Nov 2008 02:34:24 +0100 The post was edited by anythingwhatever /post/205167-why-does-chocolate-come-wrapped-in#reply-6880848 anythingwhatever Wed, 08 Oct 2008 02:39:05 +0100 Reply from Winter Rose /post/205167-why-does-chocolate-come-wrapped-in#reply-4325837 That’s an awsome question!

]]> Winter Rose Wed, 08 Oct 2008 02:35:28 +0100