What ingredient is commonly used to give chocolates a glossy finish?

Cocoa butter is commonly used to give chocolates a glossy finish because of its unique physical and chemical properties. It has a high melting point and a specific crystallization behavior that allows it to harden with a shiny surface when tempered correctly. When chocolate is tempered, the cocoa butter molecules align in a stable crystal structure, resulting in a smooth and glossy appearance.

Using cocoa butter not only enhances the visual appeal of the chocolate but also contributes to its mouthfeel and overall quality. While vegetable oil can be added to chocolate for texture or fluidity during production, it does not have the same desirable properties for achieving a glossy finish as cocoa butter. Similarly, buttercream and sugar syrup are not suitable for providing a glossy finish; buttercream is primarily used for frosting and fillings, while sugar syrup is involved in candy-making processes but doesn’t contribute to the outer finish of chocolates. Thus, cocoa butter stands out as the ideal choice for achieving that coveted shiny look in chocolate confections.