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.
A common ratio for binding chocolate with paraffin wax is 1 ounce of wax for every 1 pound of chocolate. This helps improve the shine and texture of the chocolate coating. Adjust the amount based on your preference for thickness and shine.
Strawberries, bananas, pretty much any fruits
Typically, when making chocolate-covered treats, you would use about 1/2 to 1 oz of paraffin wax for each 12 oz bag of chocolate chips. This helps improve the melting and coating consistency of the 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.
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.
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A small batch of buckeyes typically requires around 1-2 pounds of paraffin wax, depending on the size and number of buckeyes being coated. It's important to melt the wax in a double boiler and maintain the temperature while dipping the buckeyes for a smooth finish.
About 365 billion pounds of chocolate per year.
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.