This is a fun one, from the anti-wax person Why can’t I just melt some chocolate and dip my balls in it? There are forty ways to screw it up.Īny of the Doper chefs, bakers, and candy makers have any advice about this? I didn’t know that chocolate melted at room temp anyway. But it’s very expensive and, holy cow, just look what’s involved with using it. And there are people who recommend this stuff, “couverture”.

There are people who say to use shortening instead of wax, but disagree on the amount. I’m beginning to wonder if they caused the problem. Thing is, looking back at around Christmas time, I had an awful lot of let’s say digestive distress that possibly could be contributed to almost anything, except that my diet was pretty restricted, and I ate lot of my sister’s chocolate peanut butter balls. I also found a couple of discussion sites that were pretty much dead-ends. On the other hand, there’s this person, about whom I know nothing but who gives off the vibes of an expert, who says that the sky will fall if you eat paraffin wax. This lady, whom I know nothing about other than that her name is Peggy, says it’s no big deal, and that a particular kind of paraffin wax is routinely used in candy making. Long story short, my Interent research leaves me with mixed feelings. It calls for paraffin wax, ostensibly to make the chocolate have a waxy sheen and hold together well at room temp. Think Reeces, but as little balls about acorn size. I got a recipe from my sister for chocolate covered peanut butter balls.

Paraffin wax for baking