Homemade Chocolate Bars with DIY Wraps | Butternut Bakery (2024)

FAQs

What do you wrap homemade chocolate bars in? ›

Wrapping Homemade Chocolate Bars

I wrapped mine in foil first, then brown paper, and added a simple velvet ribbon. Other ideas include wrapping in cellophane or parchment paper.

Affordability: Store-bought chocolate, especially mass-produced brands, is typically more affordable than craft chocolate or the cost of premium ingredients used for homemade chocolate. If you're seeking a budget-friendly chocolate treat, store-bought, mass-market options are most cost-effective.

The shelf life of chocolate varies based on type. Dark chocolate will last one to two years in foil if kept in cool, dark, and dry places, while milk and white chocolate will last up to 10 months. The higher milk fat content in white and milk chocolates shorten its shelf life when compared with dark chocolate.

Chocolate bars are typically wrapped in one of two ways: aluminum foil (in direct contact with the chocolate) and a decorative paper sleeve that fits over the whole bar, or PET films, serves as both primary and secondary packaging.

Many chocolate products are stored for long periods but, when exposed to moisture and light, it deteriorates and the surface can quickly lose its attractive gloss. Aluminium foil or laminate offers the best protection, providing a total barrier to light, moisture, and any penetration of aroma and flavour.

The world is facing the biggest deficit of cocoa in decades. Most of cocoa beans are grown in West Africa, about two-thirds of them, and most of it in Ivory Coast and Ghana. And farmers there have been facing extreme weather, changing climate patterns, which have just decimated crop harvests.

Handmade, premium gourmet (and typically ultra-expensive) chocolates and chocolate truffles purchased from specialty stores don't last as long as regular boxed chocolates. They will usually remain at peak quality for 2 to 3 weeks at room temperature .

Chocolate businesses are a good way to make money. Once the investment into the capital is done, an individual operating large volume enterprise could get a profit margin of roughly 8% to 10%, whereas boutique chocolatiers have profit margins of 55 to 75 percent.

Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.

What candy does not expire? ›

Hard candies, like lollipops or mints, hold up relatively well. With their minimal moisture content, they resist decay for quite a while. However, they can still lose their flavor over time and become sticky or softer. Chewy candies like jelly beans have a somewhat shorter shelf life.

Remember that good dark chocolate has a shelf life of two or more years if left unopened, so unless you have reason to believe the chocolate has gone bad—if it doesn't smell right or looks like something is off—rest assured that chocolate is just fine to eat or bake with.

The foil and outer paper must keep the bar and its ingredients – especially cocoa butter – from escaping. It should also be airtight, to keep the aromas from escaping and to prevent the bar picking up other smells from nearby goods in transit.

Foil – plastic and metalised foils are becoming one of the most popular ways of wrap chocolate. It is mainly because it is coast effective and economical.

Mass-produced chocolate bars are commonly wrapped in plastic; this type of packaging is cost-effective and also protects against moisture and external elements. Cardboard boxes are used to package both individual chocolate bars as well as chocolate gift boxes.

The best place to store it is in a cool, dry place, away from light. Also remember to wrap your chocolate well: aluminium, an airtight box or cling film will do the trick to ensure that your chocolate retains all its flavour and is protected from surrounding odours, mould and germs.

FOR A PROFESSIONAL LOOK – USE A METALLIC WRAPPER- I recommend purchasing a foil paper that is durable. I purchased these wrappers on Amazon because they fit the 1.55 ounce standard Hershey bar and the 30# paper backing prevents easy tiring from the corners of the candy bar.

Wrap the chocolates in wax paper first, for safety, then in the colorful over-wrap. For a thoroughly professional appearance, purchase small foil or paper cups for your chocolates and tuck then snugly into small, flat gift boxes.