buckytom said:yeah, wow, thanks darkstream. i was wondering why someone was trying to make a waxy chocolate. btw, i've heard that aussie's think paraffin is why fishes don't swim in circles...
umm, what was mochabean referring to, in american terms?
Pariffin Wax, Parawax, Baker's Wax, or Cooking Wax - they are all basically the same thing, the food grade versions are more refined and are edible.
As an additive to chocolate it basically has three functions. One is to add a sheen to the dried chocolate (also why producers spray some fruits and vegetables like apples and cucumbers with a wax coating). Second it is sometimes added to make the chocolate harder - especially for things that are dipped with a very thin coating. Third, it is used to increase the melting point of the finished product.
When I was a child there was a cookie, think it was called a Pinwheel, that was a chocolate cookie base with a marshmallow cream on top that was dipped in chocolate. They were only available in the South (USA) during the winter because of the problems with the chocolate coating melting during shipping and storage. To combat that and make them available year round they began to add paraffin to the chocloate ... but people quit buying them because it changed the texture of the chocolate and gave it a funny taste.
My grandma used to use wax in some of her chocolate candies at Christmas - which is where I learned about this.