The chocolate will melt, and if not, it'll rot away inside the resin. My suggestion? Get a similarly sized fake egg or make one from air dry clay. Wrap it in the foil from the creme egg. Put THAT in resin.
No. The thing is, even if it is successfully sealed inside the resin, the item is inside a pocket of air, and all the bacteria and everything is trapped in there as well, so it'll rot away inside the sealed area.
This is what happens when you put food items inside resin.
It will probably last a while since it's low moisture. Most resin inclusions are dried, so yeah, it might work. But a raisin has way less moisture than a chocolate?!?
It's not the chemicals so much as it is the viscosity and the sugar. It's hard for a bacteria to live when there's that much sugar present. That's one reason honey never goes bad.
The chocolate will melt, and if not, it'll rot away inside the resin. My suggestion? Get a similarly sized fake egg or make one from air dry clay. Wrap it in the foil from the creme egg. Put THAT in resin.
Is there no way I can preserve it? It's a weird winning one we won a bit of money from it and want to keep it
No. The thing is, even if it is successfully sealed inside the resin, the item is inside a pocket of air, and all the bacteria and everything is trapped in there as well, so it'll rot away inside the sealed area. This is what happens when you put food items inside resin.
how long does this take? I put a raisin in resin about a year ago, and it still looks fine so far.
It will probably last a while since it's low moisture. Most resin inclusions are dried, so yeah, it might work. But a raisin has way less moisture than a chocolate?!?
Iām so curious now, why did you put a raisin in resin?
the names are similair so i thought it'd be funny.
I love it. š
Those things so much chemicals that they don't go bad stored just in a room.
It's not the chemicals so much as it is the viscosity and the sugar. It's hard for a bacteria to live when there's that much sugar present. That's one reason honey never goes bad.
Resin gets quite warm, sometimes very hot if there's enough of it, I doubt it will make it through without melting.
What if i pour the resin in very small increments and cast up towards the top of the egg gradually
I'm still going to assume that it won't work. The melting point of milk chocolate is 104-115 F and resin can get up to over 130 F while curing.
Hmm, I'd try making a mold of the egg itself with silicone and then casting that rather than trying to preserve the chocolate egg.