![]() You can use non-lauric type fats (soy, cottonseed) or a natural lauric (coconut, say) - but if you go that route, you should either be freezing it (won't appear nice at room temp - freezing it allows for nice setup, and the softer oils will make it less likely to shatter upon biting it) or using it liquid (fountain) - but again, you've lost the ability to call it chocolate as those fats aren't permitted under the standard of identity for chocolate. If you're looking to soften chocolate, milk fat works wonders. Paraffin won't make chocolate softer, per se, it'll make it somewhat more pliable (due to eutetic effects of mixed fats), and will substantially increase it's melting point. Not so important for you folks at home, but if you're selling it, it no longer meets the standard of identity for chocolate, not just in the US, but anywhere a SOI exists for chocolate, which is most of the world. Otherwise sections may crack, especially 25-50 um thick sections, and result in sections. NEVER allow baking temperature go higher than 50 º C for sections thicker than 25um. Shop Gulf Wax Paraffin Wax Household - 16 Oz from Vons. Allow sections to air dry for 30 minutes and then bake in 45-50 º C oven overnight. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place paraffin ribbon in water bath at about 40-45 º C. ![]() Let it sit until it's hardened and then cut into squares. Drizzle your melted wax over the entire tray. Pack the sawdust down a bit with the palms of your hands. It should also be noted that the moment you add it to chocolate, you've lost the legal right to call it chocolate. Melt chocolate chips with parafin wax in a double boiler. Line a baking pan with parchment paper, tin foil or plastic wrap and then fill it with sawdust.
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