I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered chocolate but the shape made it problematic. I've tried lightly buffing with my hand, but that is not doing enough. Can I use perhaps a warm, damp cloth or glaze with a mix of 1:1 corn syrup:alcohol? Would that make them tacky?
I think adding a few drips of vegetable oil or honey could help! Always heard other people say that.
You could try adding just a small amount (1/4-1/2 teaspoon per bag of chocolate) of Paraffin or gulf wax ( canning wax) to your chocolate as your tempering it. The result is a super shiny chocolate that re hardens like normal. It’s an old trick my grandmother taught me when making homemade candy and filigree cake pieces. It does not change the taste of the chocolate either. I have not attempted it with modeling chocolate but do not see why it would not work the same when it is the fat content in your chocolate that makes the chocolate hold up and shine. The wax also adds strength to chocolate yet a very smooth shiney texture. Hope this helps someone.
You could brush the modeling chocolate with pearl luster dust or white sparkle dust to make them shinier.
Tempered chocolate spends a bit of time as firm but pliable before it turns completely hard. You could try cutting and shaping the chocolate into panels during this time, then apply them to the cake after they finish hardening.
An hairdryer could help. The idea is to make the outermost layer of chocolate just melt. The way I use mine is I turn the dryer on low speed and medium heat, and move the air flow over the chocolates. Keep the dryer moving or it may melt too much! With my dryer it only takes a few passes to do the trick. Let the chocolates re-cool and you will be all set.