Packaging Chocolates???

Sugar Work By gizzmo Updated 25 Jun 2013 , 7:52am by Godot

gizzmo Posted 5 Sep 2009 , 6:07pm
post #1 of 12

Everytme i put a sucker or some sort of chocolate into my clear bags. there is always a diry looking film to the bag. I know its where the chocalate rubs on the bag but I cant seem to figure out how to keep this from happening. My chocolates are dry and cool- so does anyone have any ideas to keep the plastic from looking tacky? I know I can do these pretty far ahead and they will be fine but how far ahead can I do chocolate dipped pretzels and marshmellows w/out them getting stale? thanks in advance..gizzmo

11 replies
Writecakes Posted 6 Sep 2009 , 5:49pm
post #2 of 12

I'm having the same problem. Also when making smaller treats and placing them in a gift box, they get that "rubbed" and lose their shine. I'd love to hear what others have done to avoid this too!

brincess_b Posted 6 Sep 2009 , 5:51pm
post #3 of 12

might be you need to temper the chocolate?

Writecakes Posted 6 Sep 2009 , 6:12pm
post #4 of 12

I have tempered mine and didn't see a difference? Wonder what else I could be doing wrong?

rezzygirl Posted 6 Sep 2009 , 8:17pm
post #5 of 12

Are you all using cello bags or poly bags? I have found that since poly bags are softer plastic, they react differently to the chocolate (rubbing the shine off of the chocolate, sticking to the chocolate and even melting it sometimes). The cello bags are crisper and perform better IMHO.

Writecakes Posted 6 Sep 2009 , 10:48pm
post #6 of 12

I'm using the "baggies" because they are cheap. Would those be the problem?

rezzygirl Posted 6 Sep 2009 , 10:53pm
post #7 of 12

Oh yeah, that could be it. Baggies work great for decorated cookies, not so great for chocolates.

Writecakes Posted 7 Sep 2009 , 12:41am
post #8 of 12

Thank you! icon_smile.gif I'll switch bags and hopefully that will help. Is there a particular brand you recommend?

rezzygirl Posted 7 Sep 2009 , 1:23am
post #9 of 12

You're welcome! No recommendations really as long as they're cello (cellophane) and not poly. If you order online is a good place:

Wilton also makes some: so you may be able to find them at Michaels or Hobby lobby! HTH & happy candy making!

Writecakes Posted 7 Sep 2009 , 2:36pm
post #10 of 12

Thank you SO much for those links! I'm going to try them this weekend. I appreciate your help with this, and to the OP who thought to ask the question icon_smile.gif

brendajarmusz Posted 25 Jun 2013 , 4:43am
post #11 of 12

AI have a question on how to temper chocolate? If you are using wilton brand candy melts or Merkens chocolate do you jave to temper it if so how do you do it?

Godot Posted 25 Jun 2013 , 7:52am
post #12 of 12

AUm Wilton candy melts are NOT chocolate.

If the Merkens label says that it's a non-temp product then it doesn't need to be tempered.

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