I use wax paper when I blind bake pie crust. I put raw pastry in plate line with wax paper, fill with pie weights, bake for 10 minutes, remove wax paper and weights and finish baking for 2 minutes. I have never had a problem. BUT I don't use wax paper for any other "cooking". I mostly use wax paper for prepping things and in between layers of whatever such as crepes, blintz, spinach pies etc.
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry