Paraffin in Chocolate Candy Coating
- Chop the paraffin into small pieces.
- Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
- When the paraffin is melted, add the chocolate.
- Stir all together.
- If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
- Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
- Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it’s patted completely dry. (Chocolate will not cling to wet fruit.).
- After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.
Is There a Natural Alternative to Paraffin Wax in chocolate factory?
Is there a natural alternative to paraffin wax for candy coating? Delicious pistachio cookies are dipped in chocolate but melt the minute you touch them.The normal wax is full of artificial ingredients and chemicalsThis is a tricky one. Every candy coating we’ve ever seen has had at least a touch of wax or other semi-artificial ingredient to help keep the chocolate hardened. If you add a lot of wax to chocolate it compromises the taste and texture. But we add a very small amount to some candies to mitigate the problem.Readers, what is your experience using wax (and not using wax) in candies and dipped treats like these? Have you found any varieties of chocolate that hold up better at room temperature? Or any natural additives that keep it hard? We’d love some tips on this too; maybe we’ll find a way to quit using wax altogether.