Paraffin in chocolate

brownthumbiaDecember 5, 2010

I'm going to make some peanut clusters plus a few other things and I'm going to use chocolate chips. What I'm wondering is how much paraffin would you add to the 12 oz. pkgs of chips? I'm thinking the paraffin will keep the chocolate from melting in your hands. Anyone have an answer for me? In the past I did use wax but I can't remember what the formule was. If you could just tell me the ratio between the wax and chocolate I would really appreciate it. I'm planning on making other chocolate candy too so I think this would be a big help. Thanks in advance. BT

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I don't know if this helps, but my husband has a recipe for chocolate balls, and it calls for four squares of Baker's chocolate to 1/4 cup of shredded paraffin wax.

    Bookmark   December 5, 2010 at 10:21AM
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"I use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet chocolate chips. I use this also when making Christmas candies. Just melt it with the chocolate in the top of a double boiler over hot water."

From I have done this for dipping biscotti I shipped to someone but really didn't see much difference. I stopped bothering.

    Bookmark   December 5, 2010 at 10:30AM
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beachlily z9a

I'm not going to use paraffin. You can taste it and it isn't necessary. While straight chocolate will melt a bit when picked up, the texture and taste are much more pleasing. Additionally, I think the chocolate chips have a stabilizer in them and eliminate the need for paraffin. I'll be using Belgium chocolate that doesn't have additives, so my friends will just have to lick their fingers!

    Bookmark   December 5, 2010 at 10:31AM
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The whole idea of paraffin in food makes me uncomfortable. Is it even healthy? I mean if we are worried about stuff like hydrogenated oils...wouldn't paraffin be worse for your health? I mean seems like it would clog your arteries. I can't see me ever making a recipe with paraffin. I think I'd rather them melt a bit on my fingers!

    Bookmark   December 5, 2010 at 10:45AM
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Paraffin (wax - food-grade) is in that nebulous "Generally Recognized As Safe" category and is also categorized as a "chemical preservative" - generally used on fruits and vegetables. It quickly passes through your system without being broken down, so no clogged arteries from it. It's also the stuff they coat waxed paper with.

In candy-making it provides the "shine" on those chocolates and helps keep items from losing moisture and they keep better at room temperature.

I add coconut oil instead of paraffin. Non-hydrogenated coconut oil is quite hard at cool room temperatures, but it begins to melt if the temperature is around 70-degrees F or warmer, so keep that in mind.

Another old tip - coconut oil was also used in fondant icing on donuts to keep the icing looking good in humid weather. This is one of those tips I found and keep in my "Book of ODD Knowledge".


    Bookmark   December 5, 2010 at 11:42AM
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Just a funny--I often "see" strange words when I read. I almost always read elephant as eggplant. I just noticed this thread and saw: "Puffins in chocolate."
Guess I need a chocolate fix soon!

    Bookmark   December 5, 2010 at 12:15PM
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I generally use a ratio of 1:10 paraffin to chocolate, but you can use as much as 1:6, which many people recommend. If you use less than 1:10, it will not have much effect, but it does help with preventing (to some extent) the chocolate from melting in people's hands. I've made chocolate turtles without using the paraffin, and people did not seem to mind the chocolate on their hands, but it was pretty messy to eat.

Paraffin has a much higher melting temperature than coconut oil, but I'm sure that coconut oil has a much better flavor.


    Bookmark   December 6, 2010 at 7:11PM
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Oooooh, no thank you! Chocolate is chocolate. It melts.

    Bookmark   December 7, 2010 at 2:57AM
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I thought tempering is what gave chocolate that shine. I also thought that paraffin is derived from fossil fuel, but I may have it confused with something else. What exactly is paraffin, aside from being a wax? Where does it come from?


    Bookmark   December 7, 2010 at 9:33AM
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CA Kate

Grainlady: what proportion of Chocolate to Coconut oil do you use?

    Bookmark   December 8, 2010 at 12:53AM
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Isn't it a laxative?

    Bookmark   December 8, 2010 at 3:07AM
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westelle -

I don't remember any more - it's been too many years since I've made chocolates (I live a hop skip and a jump from a Russell Stover factory -- LOL).

In recipes that call for shortening in the chocolate, I use equal amounts.


    Bookmark   December 8, 2010 at 5:29AM
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