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.)
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:
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.