How Much Paraffin Wax Do You Add to Chocolate? Alternatives to paraffin wax do exist, such as cocoa butter and other vegetable-based oils, but I will say more about them below. If you don’t want to use paraffin wax, but the recipe calls for it, don’t worry. And although the US Food and Drug Administration has approved the use of food-grade paraffin wax for coating purposes, its use in food products is generally discouraged. However, it’s important to note that large quantities of paraffin wax are not digestible. Many home cooks share their tales online on how the lack of paraffin wax has made their chocolate-based treat hard to shape and unsightly. Paraffin wax is usually added to chocolate to give it a smooth, shiny appearance and to help it keep its shape and texture better. Let’s dive in! Why Is Paraffin Added to Chocolate? We’ll also explore substitutes to use in place of paraffin wax in detail. Now that we know what paraffin wax does, let’s look at it in detail to see how it can help us in the chocolate-making process. Instead of paraffin wax, you can substitute vegetable oil, cocoa butter, or confectionery coating. Snack makers use paraffin wax to coat chocolate, candies, fruits, and sausages to make them look more attractive. So what does paraffin wax do, and what are its substitutes? I’ve recently been to a chocolate-making workshop, and I learned some interesting things that I think you should know. Have you ever wondered how some chocolate-based treats get so shiny? Do you need help reproducing the same amount of sheen on your chocolate? If so, then paraffin wax is just the solution you need.
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