How do I wrap a chocolate neatly in foil?

Place the chocolate in the centre of the square, bring the corners up around it and press the foil gently against the shape with your fingertips, smoothing as you go. Work with cool hands or thin gloves so the chocolate does not mark, and fold any excess neatly underneath for a clean finish.

When should I wrap chocolates after making them?

Wait until they are fully set and have been left at cool room temperature, rather than wrapping straight from the fridge. Cold chocolate attracts condensation once it warms, which can trap moisture under the foil and cause sugar bloom. Fully crystallised chocolate also holds its shape better while you press the foil around it.

Can I foil-wrap Easter eggs and hollow figures?

Yes, use foil sheets and cut a piece large enough to cover the whole shape with some overlap. Smooth it gently from the centre outwards, as hollow chocolate is fragile and the foil is thin enough to tear if pulled hard. Use a brush to smooth the foil over detailed areas and gather the edges at the bottom. Seasonal colours make an egg or figure look finished without a box.

Does foil help keep chocolates fresh?

It helps. Aluminium foil is a good barrier against light, moisture and strong smells, all of which spoil chocolate, so a wrapped piece keeps its gloss and flavour better than one left bare. It does not extend the shelf life of the chocolate itself, so store wrapped chocolates cool and dry.

Aluminium Foil - Packaging & Personalisation » Presentation

Aluminium foil is the thin, coloured metal wrap used to dress individual chocolates and bars. It comes as sheets you cut to size, or as pre-cut 80x80mm squares sized to wrap a 30mm chocolate, in shades from gold, silver and copper to midnight blue, turquoise and lilac. Watch our tutorial video on how to foil wrap an Easter egg.

Should I Choose Foil Sheets or Squares?

Squares save time when you are wrapping round chocolates of about 30mm, because each one is ready to fold. Sheets suit bars and larger shapes. Any of the foils can also be cut to a specific size and supplied in packs of 500 pieces per colour - ask our customer service team for a quote.

How Can I Use Colour to Tell Flavours Apart?

Give each flavour in a mixed box its own foil so customers can find their favourite at a glance. Change the colours with the seasons, using dark pink, mint green and yellow for spring and Easter, then bright red, dark green and gold for Christmas, or add a pattern with Pink with Silver Dots. For an unwrapped finish, glassine cases and insert trays hold chocolates in the box.