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Playing with Flour Bakery style double chocolate muffins

January 13, 2011. No, do not add wax to your chocolate! It seems like I give tempering advice all the time. And I know why. Tempering chocolate should be easy, but it isn't. And when struggling, people do one of two things: seek advice or look for ways to cheat. Tempering is just one of those things that takes a lot of practice, and you have.

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Place 6 cups of water into the inner pot and turn on sear/sauté on high to begin heating the water. Place a glass or metal bowl over the top of the inner pot so it fits into the pot, but is elevated 2-3" above the water line. Add the melting wafers and the chocolate chips to the bowl.

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The amount of paraffin wax to add to chocolate depends on the recipe and the desired result. In general, it is recommended to use no more than 1/8 of a teaspoon of paraffin wax for every 6 ounces of chocolate. This small amount is usually enough to achieve the desired glossy finish without affecting the taste or texture of the chocolate.

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It's recommended to add 1/4 to 1/2 ounce of paraffin wax for every 6 to 8 ounces of chocolate. This ratio will give your chocolate the desired shine and stability without compromising its flavor. It's important to gradually melt the paraffin wax with the chocolate over low heat, stirring constantly to ensure it's fully incorporated.

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Melt the chocolate in a double boiler or microwave safe bowl. Dip each ball of coconut filling into the melted chocolate. Use your favorite dipping method, but using a fork works well. Coat the ball in chocolate, tap the fork on the edge of the bowl a couple of times to allow excess chocolate to drip off.

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Adding melted chocolate to baking recipes: If using melted chocolate in a recipe, you need to temper it,. How to melt chocolate chips with paraffin: Can melt together in the top of a double boiler over hot water: I use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet chocolate chips..

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Heat the water: Fill the pot with water and bring it up to a simmer. Turn off the heat. Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up the chocolate. Put about 2/3 of your chocolate in the bowl and place it over the water.

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This can take around 3 minutes, depending on your microwave. Use an instant-read thermometer to get the temperature. Stir until the chocolate reaches 100°F; return the bowl to the microwave for 10-second bursts if it never reached 100°F. Add 4 ounces of finely chopped tempered chocolate and stir.

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Common Cupboard Substitutions. A homemade molding compound can be made by adding 2 tablespoons light corn syrup to 1/2 cup melted chocolate. Similarly, because almond bark and compound coatings are made up of vegetable oils, vegetable shortening can be used. Substitute a couple of tablespoons of the shortening for every half bar of paraffin.

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1. Cover tray with wax paper. 2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110° F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 3. Stir chocolate and shortening constantly.

Grandma's Bon Bons with Coconut Cooking With Carlee

2. Thinning Chocolate Melts With Paraffin. One traditional secret that many people don't know about is adding paraffin to your chocolate. You'll have to make sure the paraffin wax you use is food-grade. A little bit of wax goes a long way and you can add the wax at the same time you are melting your chocolate to melt it down.

Playing with Flour Chocolate Heaven in a cupcake

If you are interested to find some alternatives to using paraffin wax, then you have definitely come to the right place. Here we have 6 of the best substitutes for paraffin wax when you do not have any to hand: 1. Shea Butter. Along with paraffin wax, shea butter is another common ingredient used in skincare.

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Yes, soy wax can be used as a replacement for paraffin wax in chocolate. Soy wax is made from 100% vegetable oil and is widely considered a healthier alternative to paraffin wax. It also burns slower than paraffin wax, making it an ideal choice for producing chocolates with a longer shelf life.

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Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.). When the paraffin is melted, add the chocolate. Stir all together. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings.

Liquid paraffin

3 - Candy Coatings. Candy coatings are primarily used for coating chocolates and treats, but can also come in handy as a paraffin wax substitute. Candy coatings are made from fats that have been processed so that the chocolate has a glossy look and the perfect sweetness and texture. They come in a variety of flavors, including milk chocolate.

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Candy Coatings. Candy coating is not really chocolate, in the sense that it contains no cocoa butter and little, if any chocolate liquor. Instead, this chocolate-flavored confectionery product contains vegetable fats in place of cocoa butter, which means it sets quickly and remains stable at room temperature. Candy coating comes in dark, milk.