View Full Version : Beeswax and Chocolate
ChellesBees
11-25-2003, 08:22 AM
Here's a question for you. I have an old candy recipe that calls for adding paraffin to chocolate chips to make a coating for dipping candies. (the paraffin helps keep it from melting I guess) Any reason why I couldn't substitute my cleanest beeswax?
Michael Bush
11-25-2003, 08:43 AM
Chocolate candles? I can't think of any reason it wouldn't work as well as parafin.
Michael Bush
11-25-2003, 09:18 AM
Wouldn't the chocolate lower the melting point too much? Generally parafin is added to chocolate to raise the melting point. "Tropical" chocolate has enough that it won't melt at 104 degrees F or so. Which means it also won't melt in your mouth, but still it would melt too easily in a candle wouldn't it?
BULLSEYE BILL
11-25-2003, 10:12 AM
Mike,
She's making candies, not candles.
Bill
Michael Bush
11-25-2003, 10:45 AM
Sorry, I misread. I don't know how it would taste, but I think nice white beeswax would taste ok.
Clayton
11-25-2003, 02:12 PM
Well I am a chef by trade. I have used both beeswax and parifin wax in chocolate. Yes the wax helps to keep it from melting but also gives it a nice shiny coat too. I usually tip several hundred long stem strawberries for mothersday in the restaurant or we use edible flowers. We mix it up every few years for variety.
ChellesBees
11-25-2003, 09:22 PM
Thank You Clayton. Would the proportions be the same? (paraffin/chocolate vs. beeswax/chocolate) The recipe I use is rather vague(as are most heirloom recipes)does the beeswax work the same or are there differences.
dickm
11-26-2003, 04:15 PM
Coyote,
Behave,
Dickm
Clayton
11-26-2003, 09:01 PM
Chellesbees,
50/ 50 is too much. It will taste too much like wax. I usually eyeball the amount of wax. Try only 25% wax maybe a little less. You want the chocolat to have a glossy silk look but don't want the people eating it to notice a distinct "wax" taste.
denise_ky
11-27-2003, 11:08 AM
Coyote,
You crack me up!
D.