Shinny, colorful, artwork, collectible, chocolate wrappers are simply so desirable. It is not just the design but other important purposes to serve too. So let us understand the different types of chocolates and how they are wrapped.
Need for a wrapping – the aluminium foil
There are two types of foil we generally find on chocolate. One is the pure aluminium foil which mostly is golden on the outside and silver inside. The other type is a mix of two layers of paper and foil stuck to each other. Paper helps create better design and branding. There are lots of advantages of having a foil wrapped around the chocolate.
Chocolate takes the taste of the wrapping
One of the surprising facts about chocolate that it takes the smell and the taste of whatever you keep next to it. So paper is ruled out. The only material that can be acceptable to chocolate is the one which is completely odourless. Aluminium foil fits the bill.
Chocolate is best consumed fresh
After the long journey from the Amazonian forest, a chocolate finally lands in the hands of a chocolatier. Here begins the tempering, blending and moulding, true skills revealed. But there is a catch here for all that taste, fragrance and texture the chocolate starts the final journey in a state of decay. It is a fact that chocolate tastes best when fresh. Many chocolate shops prepare limited stocks lasting for a few days. Aluminium foil seals off the chocolate and retains the freshness and flavours.
Heat, Humidity and Light – Keep away
Too much of heat will cause the chocolate to melt. Too cold, the taste and texture starts getting changed. Same with light, it changes the texture and flavour. Exposing chocolates to humidity will lead to condensation which is visible when you take out chocolate from the refrigerator and expose it to air. The presence of a foil locks the chocolate in and protects it.
A bright wrapper is attractive
An aluminium foil without any design or colour is attractive in itself. Shinny and glittery, it looks good under the bight lights and clean glass shelves at the stores. A wrapper also gives a feeling of freshness and clean good food.
Light weight of aluminium foil
The weight of an aluminium foil is negligible. It does not add anything substantial to the weight of the chocolate and outer packing.
Consuming a part of the chocolate
If you are not able to finish off the whole chocolate, the remaining portion can be resealed in the foil and kept away. The aluminium foil folds well and easy.
Seal off the oils
Chocolate contains cocoa butter. Many blends of chocolates contain nuts as well. There is a chance that they may leak oil in minor amount. Any such leakage will immediately show on the outer paper packing. The foil helps keep these traces of oil at bay.
Aluminium is good conductor of heat
Rapid changes in outside temperature is not good for chocolate. Because aluminium foil is a good conductor, it helps heat dissipate easily and evenly.
Takes the shape of the chocolate
With the brand or name embossed right on the chocolate, a foil is the best way to wrap it. Many chocolatiers experiment with shapes. The foils helps brings out the art.
