I have watched a couple of tutorials on "wrapping cake in chocolate".
I saw a few where acetate was used and I also saw someone use the same technique but use parchment paper. I was wondering if anyone here has done this and used parchment or something else besides acetate and how well it worked.
I've used parchment paper and, unfortunately, for me the edges curled up slightly. I don't think the paper is heavy enough to keep the chocolate flat. Don't know if anybody else has had better luck. Sorry!
Plastic (such as old overhead projector sheets) is perfect. The plastic helps to keep the shine of the chcolate and it also comes off easily
I used freezer paper. It was a little thin, but it worked pretty well...