Amorning

I love making cupcakes and giant cupcakes with variuos diffetent chocolates but the chocolates never look perfect and are always scuffed and scratched. Is there a product varvish like that i can use to give them a shine amd make them more eye pleasing?

many thanks from the UK

for nice shiny pretty chocolates you would probably need to melt and temper and pour your own--if i am understanding your question--the shinier the mold the prettier your chocolates--some chocolatiers do not ever wash their molds ☺

AYes, tempering your chocolate will make a huge difference. You really need a reliable thermometer. Here's a great article with tips.

http://www.davidlebovitz.com/2005/08/tempering-choco/

Also, I would invest in some higher quality molds. I've read about people buffing/polishing their chocolate, after it's finished but I would have to look into that.

I was also a bit confused from the way you worded your question, I wasn't sure exactly what you were asking.

If you're talking about a smooth finish from your frosting, I'd try adding butter to your ganache.

As mentioned above you need good quality chocolate moulds and to temper your chocolate.  Your moulds should not be washed with soap but with hot water only.  Before you use them each time you need to polish the inside of the mould with some cotton wool.  This removes any residual coca butter and chocolate that may not have come off with the hot water wash.  This not  only makes for beautiful shiny chocolates but also helps the chocolates release from the moulds.  Some specialist chocolate makers will then only handle the chocolates whilst wearing gloves to stop fingerprints, which mar the shiny surface.

Oh and any scratches on your moulds will show up on your chocolates so you need to be careful with them.

AI have cotton gloves I use for chocolate, I've just started experimenting with a high heel mold.

I did some further reading, there was a discussion about using a special brush to remove the scratches on the pieces you've already made but if anything that seems to dull the chocolate.

I did run across some sprays for shine. Personally, I'd start with a higher quality mold and chocolate along with tempering and the gloves cazza suggested before investing in it.

http://www.capol.co.uk/products/chocolate-coated-centres

http://forums.egullet.org/topic/124257-polishing-chocolate/

AThe cotton wool trick plus tempered chocolate does the job for me!

AGuys, so sorry I mist of explained wrong! I add chocolates like rain mini's, rolls, chocolate orange segments etc but they always look scuffed. Here is a pic as an example..

I want the chocolates to not look as battered as they do!

So sorry, feel bad that you all went to so much trouble to respond.. thank you all

http://www.pastrychef.com/EDIBLE-SPRAY-LACQUER_p_740.html