Well, if you are using the soft fondant and heating it up and dunking the only way to keep the shine is to not overheat it.......which is hard because it gets thinner when it is warmer.... but alas it can not go past warm to the lip... almost like chocolate.... and stir stir stir..... after every dip in the soft fondant you must stir again because it is that close to being cool again,,, and frequent light heatings... to do it well is a pain.... but when the chef says, "where are my sunglasses?", you know, that he knows, that you know
