Candy Melts (TM) vs real chocolate
12-10-2015, 05:27 PM
#11
Senior Member
Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
I cannot bear the thought of eating parrafin. I melt chocolate chips for my Buckeye Balls. At times, I will add a tablespoon of Crisco to help the chocolate set up faster--(better to clog those arteries than plug 'em with wax).
I do often melt the chocolate melts and find that they set up without any help---just need to allow enough time or put the cookies on the screened porch for a bit. (We live in Michigan and it's chilly out there).
I do often melt the chocolate melts and find that they set up without any help---just need to allow enough time or put the cookies on the screened porch for a bit. (We live in Michigan and it's chilly out there).
12-11-2015, 03:55 AM
#13
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,355
http://www.foodista.com/question/WW2...ax-safe-to-eat
apparently paraffin is not digested and goes through the system. From what I can gather (but it is early here and I'm only half done with my coffee) it is safe to ingest. I think it is in food some of us eat.
apparently paraffin is not digested and goes through the system. From what I can gather (but it is early here and I'm only half done with my coffee) it is safe to ingest. I think it is in food some of us eat.
12-12-2015, 09:29 AM
#15
Super Member
Join Date: May 2008
Location: Rocky Mountains
Posts: 1,866
http://www.foodista.com/question/WW2...ax-safe-to-eat
apparently paraffin is not digested and goes through the system. From what I can gather (but it is early here and I'm only half done with my coffee) it is safe to ingest. I think it is in food some of us eat.
apparently paraffin is not digested and goes through the system. From what I can gather (but it is early here and I'm only half done with my coffee) it is safe to ingest. I think it is in food some of us eat.
12-12-2015, 01:43 PM
#16
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,355
Thanks for that information. How did we all survive is beyond me - I think Hershey or nestles chocolate has or had paraffin in it. Do you have a source for the correct crystals? All I could find was Paramount Crystals which seems to be shredded paraffin. So there must be something else.
12-12-2015, 06:25 PM
#17
Super Member
Join Date: May 2008
Location: Rocky Mountains
Posts: 1,866
Thanks for that information. How did we all survive is beyond me - I think Hershey or nestles chocolate has or had paraffin in it. Do you have a source for the correct crystals? All I could find was Paramount Crystals which seems to be shredded paraffin. So there must be something else.
12-12-2015, 08:27 PM
#18
Super Member
Join Date: Aug 2009
Location: United States
Posts: 2,222
Since it's the season of dipping just about anything in chocolate, mainly white chocolate and then sprinkling everything with crushed candy canes. I was wondering if there is a difference in the way real white chocolate would melt, and stick to, and dry, like the round candy melts that we're used to.
I just like the idea of "real" chocolate. Have any of you experimented with both and noticed a difference not just in taste but the way it handles when used as a dip for say.......pretzels.
I just like the idea of "real" chocolate. Have any of you experimented with both and noticed a difference not just in taste but the way it handles when used as a dip for say.......pretzels.
http://www.craftsy.com/blog/2013/04/...t-candy-melts/
12-14-2015, 07:30 PM
#20
Super Member
Join Date: Jul 2014
Posts: 1,020
As far as I've always understood, paraffin is to keep the chocolate from melting onto your fingers when handling/eating the chocolate items. I prefer to use a bark melted with chocolate but it may also have paraffin in it for all I know. lol
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