New Posts  All Forums:Forum Nav:  Dipping chocolate  post #1 of
2 Thread Starter   Hi Everybody, I hope there is someone out
there who can answer this for me.  I have a recipe that is my
hubby's favorite cookie, well he calls them cookies, they are
really more of a candy.  Chocolate covered peanut butter balls. 
His sister in law gave me the recipe but don't know where it
originated.  I've played with this recipe to make it diabetic
friendly and got it working so well that some members of his
family have told me that mine are better than the original. 
Don't know how there are only a couple of ingredients, Anyway,
back to my question.  The recipe call for a chunk of paraffin to
be melted in he chocolate for dipping.  I think the purpose of
this is to make the chocolate thinner so it flows better and
give it  little more shine and it also makes it a little harder,
it doesn't melt in your hand as easily.  Not sure I'm actually
guessing at the purpose.    So here's my question, has anybody
ever used this in choc