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Snack makers use paraffin wax to coat chocolate, candies, fruits, and sausages to make them look more attractive. Instead of paraffin wax, you can substitute vegetable oil, cocoa butter, or confectionery coating.. How Much Paraffin Wax Do You Add to Chocolate? The amount of paraffin wax varies depending on the product and the finished.
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January 13, 2011. No, do not add wax to your chocolate! It seems like I give tempering advice all the time. And I know why. Tempering chocolate should be easy, but it isn't. And when struggling, people do one of two things: seek advice or look for ways to cheat. Tempering is just one of those things that takes a lot of practice, and you have.
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1. Cover tray with wax paper. 2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110° F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 3. Stir chocolate and shortening constantly.
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3 - Candy Coatings. Candy coatings are primarily used for coating chocolates and treats, but can also come in handy as a paraffin wax substitute. Candy coatings are made from fats that have been processed so that the chocolate has a glossy look and the perfect sweetness and texture. They come in a variety of flavors, including milk chocolate.
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Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.). When the paraffin is melted, add the chocolate. Stir all together. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings.
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Paraffin wax has both cosmetic and functional purposes when used with chocolate. Adding paraffin wax to melted chocolate gives it a glossy finish when it hardens. It also helps the chocolate remain solid at room temperature. Paraffin appears as an additive in some brands of candy bars to keep them from melting in your hand. It is also the main.
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Heat 1" of water over low heat in a saucepan. Place a bowl over the saucepan, being sure the bottom doesn't touch the water. Put chopped chocolate, wafers, or chips in the bowl and stir occasionally until melted. This process is slow. Do not raise the temperature to speed things up.
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Microwave on medium (50 percent) checking every 10 - 15 seconds. Chocolate holds its form and looks shiny (it won't look melted), so stir several times to check. Let chocolate stand for thirty seconds with the microwave turned off. Remove the container and stir the chocolate until completely melted.
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Dipping chocolate rule 2: Practice TLC. Tempering chocolate the "cheater's way" requires a gentle hand and lots of care. Begin by bringing a pot of water to a simmer. Once it simmers, turn off the heat. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water).
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This may take several minutes. Roll into 1 inch balls and place in the freezer for at least 1 hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. (you can also use a double boiler or chocolate melting pot to melt the chocolate).
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It's recommended to add 1/4 to 1/2 ounce of paraffin wax for every 6 to 8 ounces of chocolate. This ratio will give your chocolate the desired shine and stability without compromising its flavor. It's important to gradually melt the paraffin wax with the chocolate over low heat, stirring constantly to ensure it's fully incorporated.
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Steps: Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate. Melt chocolate chips with parafin wax in a double boiler. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper.
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The amount of paraffin wax to add to chocolate depends on the recipe and the desired result. In general, it is recommended to use no more than 1/8 of a teaspoon of paraffin wax for every 6 ounces of chocolate. This small amount is usually enough to achieve the desired glossy finish without affecting the taste or texture of the chocolate.
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Candy coating is not really chocolate, in the sense that it contains no cocoa butter and little, if any chocolate liquor. Instead, this chocolate-flavored confectionery product contains vegetable fats in place of cocoa butter, which means it sets quickly and remains stable at room temperature. Candy coating comes in dark, milk, and white.
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The Right Ratio. To achieve the perfect texture and appearance for your buckeyes, it's recommended to use a ratio of 1/4 cup of paraffin wax to 1 pound of chocolate. This ensures that the chocolate sets properly and has a beautiful glossy finish. Adding too much paraffin wax can result in a waxy or greasy texture, while adding too little can.
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Canola Oil. Canola oil is an option for you to substitute for paraffin wax in chocolate. It is a vegetable-based cooking oil made from the seeds of the Canola plant. It has a light flavor and texture, making it ideal for use in recipes that don't require a strong oil taste.
