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. - written 4 weeks ago
