I would use a zip lock bag then if u want u can use foil too.....or u could
use plastic wrap then foil if u have a concern about the chocolate to foil
contact.


"Mark Thorson" > wrote in message
...
> Any comments on the best wrapping for storage of chocolate?
> Aluminum foil would be convenient, but aluminum is amphoteric
> (attacked by both acids and bases). I'm worried that a raw
> aluminum surface could be corroded by the chocolate, giving
> it an off flavor.
>
> Aluminum is good for forming an air-tight seal (when folded
> over a couple times) and for resisting penetration by
> atmospheric oxygen and for preventing volatile flavor
> molecules from diffusing out.
>
> Are my fears misplaced? Would it make sense to have an
> inner paper wrapper to prevent contact between the
> chocolate and the foil? Or would the introduction of an
> off flavor from the paper be more likely than an interaction
> between the chocolate and the foil?
>
>
>