Colour & materials
Light the chocolate. Keep its colour honest.
In a chocolate display, the light has several jobs: reveal the product, keep packaging readable and make the counter comfortable to approach. A warm appearance alone does not settle those decisions.
Warmth and colour quality are different
Colour temperature describes the appearance of the light. Colour rendition describes how that light affects the appearance of objects. Two sources with a similar warm tone can show browns, reds and printed packaging differently.
CRI offers a starting point, but it does not tell the whole story. R9 adds information about saturated red rendering. TM-30 provides a broader view of colour fidelity and gamut. These are useful checks alongside a sample review, rather than substitutes for seeing the materials.
Review the actual display
Compare samples with the chocolate, trays, wrapping and counter finish together. Include pale and dark packaging. View the display through its glass, if present, and from the customer’s normal approach.
Look for distracting reflections, bright spots on glossy wrapping and shadow that hides product detail. Adjust the position and optics before assuming that a higher light output will solve the problem.
Make the counter work with the room
A display needs enough emphasis to be easy to find, while its surroundings remain welcoming. Review that balance with the room’s general lighting on, not with an isolated fitting alone.
Ask about product-specific storage and display requirements separately. This note is a lighting selection approach, not a food preservation specification or a report of a completed project.
Choose the light with the material in front of you.