Okay, what is wrong with this thing?? I cant figure it out. I know this is my first ever chocolate wrap, but I know that it's not suppose to look like this! What can I do to make it look more shiny?? I restrained myself from rubbing my hand across the mylar...THAT WAS SO HARD!! Why is it so tempting to run your hand over it?!!? LOL
It looks to me as though the chocolate was too hot. Other than that it could be a reaction to whatever you used for the wrap, or the chocolate had bloom on it. When chocolate is old or exposed to sunlight or heat it gets a white film on it called bloom. I am not a chocolatier so can't give you a scientific explanation. What did you use as a wrap? Did you use real chocolate or candy melts? Did you add vegetable oil to the chocolate?
As for the breakage it looks like it stuck to the wrap as you removed it. It could be it hadn't chilled firm enough, or again, it could be wharever material you used for the wrap. What makes me question the material is the fact that the inside of your wrap is dark and shiny, that part wasn't touching the wrap, only the outside would be.
It looks like old chocolate/sun exposed chocolate to me.
As for the breakage... I would smoth those edges out, put a bow on it and call it the front. 
I used Acetate sheets I had bought from Country Kitchen Sugar Art...and then cut them to make the right size I wanted... I used Semi-sweet chocolate chips that I just bought last week, I did add a little vegetable oil...I know it didnt bloom!! I only put it in the microwave for 15 secs at a time and stired it. I pulled it out while it still had quite a few bumps in it and stired them out...
The breakage wasnt THAT bad...but then I just decided to cut a V out of it to make it kind of look like it was on purpose!! LOL.. But I know that happened because it wasnt cold enough. I started peeling the acetate off, and the chocolate stuck, so I left it in the fridge for another 10 minutes before peeling it off all the way...
I have made wraps with chocolate chips and vegetable oil untempered and it works. But I don't use acetate sheets, it is quite different from Mylar plastic. Jeff Arnett tells me he now uses freezer paper, uses the shiny side to spread the chocolate. I haven't tried that myself, I just didn't think it would be strong enough to hold up without buckling from the weight of the chocolate. But give it a try sometime and see how it works for you.
When I worked at a chocolate shop, we kept gold luster dust on hand for "emergencies" like this one. Brush a little dust on the wrap and it will look much better.
Deanna
Thanks for all the responses!! Maybe next time I'll try buying a different kind of chocolate chip, and either I'll keep searching for mylar, or try the freezer paper.
We still ate this and it tasted wonderful!! My in-laws and their kids didnt know what a chocolate wrap was suppose to look like, so it didnt matter much. It just bothered me and if I ever make one for someone else, I want it to look right!!
Thanks everyone for your responses!! I'm gonna master this thing!! 
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