Anyone use Paraffin?

[Tiger]

It was suggested to me to use paraffin for my chocolate covered strawberries. It suppose to give it that true uniform, perfect look. When I couldn't find it at any grocery store I found out it will be found at a craft store. It's actually a wax.
Has anyone ever used this? How much do you use?

[BosunsWife]

I've used it with chocolate for a coating before. Solidifies the chocolate better. I don't recall exact measurements, but its not a lot. I've always been able to find paraffin at the market with the canning supplies.

[HARRYET]

I've used parafin wax as well, I'm not sure of the proportions but can check in the morning for you if you still need it.

Then parafin gives the chocolate a nice sheen once it's cooled and hardened.

Ann

[lorilei]

Now, here's a question for you:

I've never used paraffin, partly because I HATE "waxy" tasting chocolate. Even Hershey's kisses seem less "chocolate" than "wax" to me most of the time.

Does the paraffin impart this waxy flavor/consistency, or is it virtually unnoticeable?

[kirkbyky]

I was just reading the peanut butter balls thread & kimkelly had added paraffin to her chocolate coating--take a look!

[brendat4]

Has anyone ever used this? How much do you use?[/B][/QUOTE]

I've used paraffin wax before but I don't really recall the proportions. I know I just added a few chunks to my pan with the melted chocolate to make it "shine". It definitely is much easier to use when coating fruits or other candies. I found it in the canning section of my grocery store.

Another option is you can use the candy melts (like from Wilton) to coat your fruits/candy. They also provide a hard, "shiny" appearance and the nice thing is they stay melted a lot longer for easy dipping (this is one reason why you also want to add paraffin to regular melted chocolate chips--better for melting). Plus, you don't have to worry about the waxy taste and they also come in lots of colors! You can find the candy melts in the candy/cake decorating isle of most craft stores (like Michael's, Hobby Lobby or even Wal-mart)

Good luck!

[SQ]

Originally posted by brendat4:
you can use the candy melts (like from Wilton) to coat your fruits/candy... and they also come in lots of colors!

I've always had such a hard time dealing with the colored wafers. Is there a trick to helping them melt "smoother"? (Now don't tell me adding wax is the secret!) TIA


[This message has been edited by SQ (edited 06-01-2001).]

[Jacque O]

I'm with BrendaT4. Candy-making is a major thing with me and lots of my favorite recipes include chocolate. For my nephew's Bar Mitzvah my daughters and I made 300 turtles and about 900 pieces of toffee -- definitely not cooking light! I go through a lot of chocolate every year including one full day of making chocolate covered everything to add to my holiday cookie trays. I even have a wonderful caramel corn recipe that you can add ribbons of chocolate to, to make it even richer! (I just gained two pounds thinking about it.)

Although I sometimes buy the melts from Michaels, there is a bakery/cake making supply store near me where I can buy chocolate more cheaply in 5 lb bags of melts or 10 lb. chunks.

If you don't use a double boiler, you can melt the chocolate in your microwave but the trick is not to let it get too hot or get even a few droplets of water in it, or it will seize (crystalize, get a sugary, crunchy texture). I melt it on high but only for repeated 30 second increments, stiring carefully in between each cooking time. If you use a squeeze bottle, you can still melt it right in the bottle but will have to squeeze it around each time to mix it up inside, otherwise the chocolate at the bottom will seize before the chocolate at the top melts.

If your chocolate seizes, you can add a small amount of canola oil to the chocolate mixture and sometimes save it.

Jacque O

[caregiver50]

It is not healthy to consume parrafin. These receipes containing parrafin were developed back in the 1960's. If you visit a cake and candy shop where they sell supplies, they carry a substance to help with getting the correct consistancy when dipping chocolates.

[Heidi]

You know, I could swear that when my friend worked at the Dairy Queen, she told me that the chocolate that they use to make dipped ice cream cones has a little bit of paraffin in it.

I would think that the amount of paraffin you are actually consuming is extremely minimal. I'm sure it's not a good idea to gnaw on a hunk of paraffin wax, but I highly doubt that eating a few chocolate-dipped strawberries or a dipped cone from Dairy Queen is going to have all that much effect on you.

Just my (admittedly non-scientific) opinion.

[BosunsWife]

I think I'm with you Heidi. I was born and raised in the sixties and mom made a lot of chocolate coated goodies. I'm alive and kicking at almost 40 and don't think it affected me any. Although I do have an affinity for burning candles....

[Sarahsmile]

I made chocolate peanut balls a while ago. You need to watch the temp because it can be flamable.

[brendat4]

[QUOTE]Originally posted by SQ:
[B] Is there a trick to helping them melt "smoother"?

I've never had a problem, but I think I just follow the instructions on the bag. I know I melt them in the microwave and probably do it in 1 minute increments and stirring after each time. Try this and see if it works better for you. I know I've not done it with a double boiler--I'm too impatient for that! Good luck!

[brendat4]

[QUOTE]Originally posted by SQ:
[B] Is there a trick to helping them melt "smoother"?

I've never had a problem, but I think I just follow the instructions on the bag. I know I melt them in the microwave and probably do it in 1 minute increments and stirring after each time. Try this and see if it works better for you. I know I've not done it with a double boiler--I'm too impatient for that! Good luck!

[ReneeV]

Hi,
I make my living (well, some of it, anyway) doing confectionary work. Parafin is not a good idea. It tastes terrible and your body cannot digest it. Also your body temperature is not low enough to melt it, sooo....you pass it in its original state, so to speak.

Anyway...
There is really no reason to use this parafin. Confectionary coating works very well (those little disk sold in craft stores called "Candy Melts", or Smooth and Melty") and there are some good brands out there that do not taste waxy, are stable and melt very well. You do not need to add anything to these in order to dip candy or when using chocolate molds. You can get these coatings at craft stores, candy/cake making supply stores or even off the internet. (There is a great site and the woman who runs the business is the best. Her prices are great and she ships at lightning speed! Email me if you're interested.)

You can use good old chocolate with nothing added which is the tastiest option, but you must temper it in order for it to set up properly and not to get too thick while dipping. This can be done with no special equiptment, just a double boiler but it is a tricky proposition. There are some good books out there that explain it pretty well. (I have a machine which does this, but if you're not going to do a lot of chocolate work, it's an expensive piece of equiptment. If you do a lot of chocolate work, it's a god send!)

Otherwise, I would recommend the Merkens brand confectionary coating. It comes in a variety of colors and flavors and works just great!

HTH,
Renée