Posted in: Tech Help, Tips, Tricks, & Techniques
Like Deborah says, the wrapping that touches the food just has to be food safe.I think you should take another look at what is wrapping the chocolate. Can you reseal it? Is it easily torn or will there be issues when wrapping? Are you wrapping small or large quantities?I have received chocolate that has been not sealed properly on the inner seal due to mechanical problems during assembly. That is not a good process and inefficient. Many small batch chocolate makers simply hand wrap the chocolate in foil. Foil does not impart flavor on the food, but plastic can.