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2 tablespoons shaved paraffin to one pound chocolate.
Candy or chocolate thermometers are very handy tools when candy making. Although you don't necessarily have to use one, it makes the process much easier.
I use Household Parrafin wax -- the kind that is sold in grocery stores with the canning supplies, in the same section with the glass jars used for canning fruits and vegetables. I have used this for many years in the chocolate coating for my Christmas peanut butter balls. If you research the use of parrafin in candy online, some postings say it is perfectly safe for consumption and others advise against it. I'm not sure -- it IS a petroleum product! Eating a lot of wax is probably not the healthiest thing --- but those peanut butter balls are pretty and shiny and YUMMY.
You eat chocolate on Easter because there is so much candy around, it is almost impossible to not to eat it.
To make candy, cakes, pies, hot chocolate, cookies. To decorate cakes, cookies. Pretty much what anyone uses chocolate for.
16
About 365 billion pounds of chocolate per year.
Peppermint bark is a thin layer of milk chocolate, covered with vanilla / peppermint flavored white chocolate and then sprinkled with little chunks of peppermint candy. It hardens and form a thin piece of candy that is broken up into random pieces and packaged for selling. At least that's the kind I buy.
10 cents
Pretty much chocolate, candy, sweets, and anything that's plastic
People who eat too much candy or chocolate. Or someone who doesn't brush their teeth often.
Peanuts are better as they are more natural. The candy bar is much higher in sugar, fat, and added ingredients.