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Chocolate with pariffin

Is it absolutely necessary to add pariffin to melted chocolate for bon bons? Is there something else that can be added instead or will the chocolate be enough to set it up properly? 

I need an answer really quickly...thanks!

12/17/2007 12:25 PM
3 Replies to Chocolate with pariffin

I don't think it's absolutely necessary to add it.  It will help the chocolate stay glossy and hard at room temperature, but if you don't have it and you're making them now I don't think you'll have a problem.  I've done them before with just the melted chocolate chips, and it doesn't always come out *as* good, but it hasn't ruined it.  Good luck!

12/19/2007 2:09 PM

The chocolate will look dull w/o the paraffin, try a bit of margarine see if that works.

12/20/2007 7:39 AM

Please absolutely NO Margarine in chocolate. Margarine has water in it and it will make the chocolate seize and unuseable. The shiney comes from the parafin and all good candy manufacturers use it. Oil or butter will soften the chocolate and allow you to dip a bit longer. You may try to use less parafin.

 

Karen

1/1/2008 8:16 PM

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