How to get shine on chocolates

The reason that you are not getting that professional glossy look is probably due to one thing - "tempering" (or lack of it). Chocolate is a complicated mixture of cocoa solids and sugar crystals suspended in cocoa butter. As the mixture cools, the sugar crystals reform and can cause a dullness or even a dusty look. The secret to the glossy look is the use of real cocoa butter and it is certainly best to use a solid, high-percentage cocoa mass rather than cocoa powder. Here are two pages which should give you the basics of tempering your chocolate so that you achieve that professional look: http://allrecipes.com//HowTo/tempering-chocolate/Detail.aspx http://candy.about.com/od/candybasics/ht/temperchoc.htm