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Old 03-30-2006, 02:24 PM   #1
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Chocolate

Help----Help----Help I am having a problem in finding out how much pariffin to use to how much chocolate

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Old 03-30-2006, 02:43 PM   #2
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I make some coconut candies at Christmas and I use 1/4 lb{1 block} to 12 oz of chocolate chips.
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Old 03-30-2006, 04:20 PM   #3
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chocolate

thanks chocolate girl
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Old 04-27-2006, 11:19 PM   #4
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Maybe I am missing something. What are you making?

Why would you want to add paraffin to chocolate anyway? (Unless you are shipping some candies to Kuwait, Iraq, or similar.)

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Old 04-28-2006, 08:09 AM   #5
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Quote:
Originally Posted by Art Pollard
Why would you want to add paraffin to chocolate anyway? (Unless you are shipping some candies to Kuwait, Iraq, or similar.)

-Art
Yeah, I know, Art, it sounds gross, but evidently the wax adds a sheen and "stiffness" to the chocolate. It's used even though some of the packages say it's not for consumption. I'd kind of like to try it sometime.

Here's an example of a recipe that uses paraffin:


TURTLES
42 caramel candy
3 tablespoons evaporated milk
2 cups pecans
12 ounces milk chocolate chips
1/4 block paraffin wax


Dissolve caramels in double boiler with milk; add pecans. Drop by spoonfuls on greased plate; cool. In double boiler, melt 12 ounce package of milk chocolate chips and 1/4 cake paraffin wax. Dip caramel mixture in chocolate and place on wax paper to cool. Use a toothpick to dip. Serving Size: 12.



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Old 04-28-2006, 02:27 PM   #6
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Use tempered chocolate bars, melt and retemper; ergo, no parafin. You can google tempering chocolate. It is easy to do and makes the choco. shinny and crisp. I'd also make the carmel it is so much better than store bought. Microwave carmel is easy too and delishious.
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