How to restore the shine to molded chocolate?
Please help.....
Thanks I will try it. It comes out shiny but then I had to rub it to finish up the seams and it got all dull and ugly looking. I tried rubbing Crisco into it but its still dull and ugly. I will try the cocoa butter tomorrow.
Thanks.
Ok, where do you buy the cocoa butter? 
I tried in the supermarket and in the specialty food store (Whole Foods) but I couldn't find any.
Hmmm. Yeah, it's a specialty item. Best bet is to try on-line -- baking supplies websites and chocolate suppliers. I'm sorry -- you're in a time crunch, right? Does the luster dust idea mentioned above work for you? When my molded (tempered) chocolates get streaks from temperature variations, I've saved them by applying lustre dust -- gold on cark chocolate is really pretty -- but it depends on what your decorating project is. Wish I could be more help (and I'm really sorry I wasted your time looking for cocoa butter -- I should have guessed that you might not have it on hand.)
I hate to make you run out again, but do you have confectioners glaze? If you're near a cake supply store, they will most likely have it. Just brush it on and let it dry. Not only will it restore the shine, but the chocolate will be so much easier to handle because the glaze forms kind of a protective barrier.
Don't apply it too thick or you will feel a bit of a 'skin' when the chocolate is bitten into.
Diane, what is confectioners' glaze made of, do you know?
Yes, I do know. Are you sure you want to know? Okey dokey...
Confectioners glaze is made from secretions of the lac beetle (which isn't really a beetle). The insect converts sap from trees into a resin. You'll be relieved to know that the bug is not harmed in any way. It's similar to collecting honey from bees.
It's completely edible and used by many manufacturers to give their candies a shiny coat.
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