What Is Paraffin Wax in Chocolate and Can It Be Replaced?

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Have you ever wondered how certain chocolate-based sweets obtain their gleaming appearance? Do you want to know how to get the same amount of shine on your chocolate? If this is the case, paraffin wax may be the answer. So, what exactly does paraffin wax accomplish, and what are its alternatives?

For many years, snack manufacturers have used paraffin wax to cover chocolate, sweets, fruits, and sausages to make them seem more appealing. Vegetable oil, cocoa butter, or confectionery coating may be used in place of paraffin wax.

Now that we know what paraffin wax is, let’s take a closer look at how it may aid us. We will also thoroughly investigate alternatives to paraffin wax.

Why Is Paraffin Added to Chocolate?

Paraffin Wax in Chocolate: What Does It Do & Substitutes

Chocolate is generally coated with paraffin wax to give it a smooth, glossy look and to help it retain its form and texture. Many home chefs have shared their stories online about how a shortage of paraffin wax rendered their chocolate-based confection difficult to form and unattractive.

It is crucial to remember, however, that huge amounts of paraffin wax are not edible. Although the Food and Drug Administration in the United States has permitted the use of food-grade paraffin wax for coating purposes, its use in food items is typically discouraged. [1]

Don’t worry if you don’t want to use paraffin wax yet the recipe requires it. There are alternatives to paraffin wax, such as cocoa butter and other vegetable-based oils.

How Much Paraffin Wax Do You Add to Chocolate?

Paraffin Wax in Chocolate: What Does It Do & Substitutes

The quantity of paraffin wax used varies based on the product and the desired qualities of the final chocolate. However, in general, the quantity of paraffin wax used is minimal, roughly an ounce of wax for every 12 ounces of chocolate.

It is critical to use just the quantity of paraffin wax required to obtain the desired results, since using too much will alter the flavor and texture of the chocolate. Not to mention the possible side effects of swallowing a lot of paraffin wax, such intestinal blockage and constipation. [2]

Is Paraffin Wax Dangerous?

When used as directed, regular paraffin wax (not food-grade) is not considered hazardous. It is often used in candles, cosmetics, and other personal care goods. Without without realizing it, you’ve already come into touch with paraffin wax.

However, keep in mind that normal paraffin wax is not suitable for use in food. Although paraffin wax is not dangerous in tiny doses, it might induce stomach troubles and other unforeseen consequences if consumed.

To guarantee your safety, always double-check that the wax you’re purchasing is food-grade. They are commonly found in the baking section of your grocer. It is not food-grade if the package indicates home wax or includes canning and candle-making as suitable applications.

What’s the Difference Between Food-grade Paraffin Wax and Regular Paraffin Wax?

Food-grade paraffin wax is created from pure, refined paraffin and passes FDA food safety requirements. It is often used to prevent moisture loss as a glazing agent on fruits and vegetables and as a coating on cheese and other dairy products. It’s also in several sweets and other confectionary items.

Regular paraffin wax, on the other hand, is a catch-all word for any paraffin wax that is not meant for use in food preparations. It’s prevalent in candles, cosmetics, and other personal care items. Some people use it to seal jars of jams and preserves.

What to Use Instead of Paraffin Wax in Chocolate?

Don’t worry if you don’t want to use paraffin wax but still want your chocolate goodies to shine. There are various alternatives to paraffin wax, some of which are listed below:

  • Vegetable oil or vegetable shortening: To give the chocolate a lustrous finish, some bakers and chocolatiers add a little quantity of vegetable oil, such as coconut oil. You may also substitute shortening.
  • Cocoa butter: If you want to keep things natural and inexpensive, add some cocoa butter to the melted chocolate. This will give your chocolate coating a shiny shine. You don’t even need to use that much; just use the equivalent of 1% of your melted chocolate.
  • Confectionery coating: Confectionery coatings, which contain no cocoa butter and are particularly designed for dipping, might make things simpler for you. They are manufactured from a cocoa, oil, and sweetener combination and may be used to coat food without bothering about tempering the chocolate.

Keep in mind that these substitutes may not achieve the same gloss as paraffin wax. These options are available for anyone who are concerned about using petroleum-based items in their diet. And, before you use any of these options, make sure you evaluate any potential allergic responses.

To summarize, it may seem strange to hear someone mention paraffin wax while teaching you how to temper chocolate for coating, yet it is more often than you think. It’s simple to understand why amateur and industrial bakers use paraffin wax, from making chocolate more solid to giving it a nice gloss. People also like Betty Crocker Chocolate Cake Mix Directions and Hints

But don’t be alarmed if the idea of putting wax on your meal is unfamiliar to you. There are various options that have a similar impact to paraffin wax. It is up to you to decide which option best meets your requirements.


What is paraffin wax substitute?

Provide another option Wax made from soy and rapeseed. These candles are the first choice of eco-conscious vegans. Soy or rapeseed wax candles are often of better quality and burn slower than equivalent paraffin candles. Another benefit of soy and ras wax is that they burn virtually cleanly.

Why do you put paraffin wax in chocolate?

Because it gives chocolate its lustrous covering, paraffin is a prominent component in candy production. If you can’t locate it, you’ll probably find that the chocolate chips you’re using in your buckeye recipe have enough wax to let the chocolate firm up just fine, but they won’t be as glossy on the exterior.

How do you melt chocolate without wax?

Simply add some water to a sauce pan and lay a heat-resistant bowl on top, sitting on the pan’s borders but not touching the water. Warm the water on low heat. Put in the chopped chocolate or chocolate chips, stir often, and watch it melt.

What does paraffin wax do to food?

Paraffin wax is used to add luster to fruits, vegetables, and sweets. Vegetable oils, palm oil derivatives, synthetic resins, and other ingredients are used to make food-grade paraffin wax. Paraffin wax functions as a chemical preservative for food, allowing it to appear good while remaining fresh.

Can you use Crisco instead of paraffin wax?

What exactly is this? You may utilize any of them. Personally, I would rather consume vegetable shortening than paraffin wax. They may be made any way.

What are 2 alternatives to paraffin wax paraplast and when should they be used?

Embeddol is a synthetic wax alternative having a melting point of 56-58oC, comparable to paraplast. It has a lower brittleness and compressibility than paraplast. Bioloid is a semi-synthetic wax that is indicated for eye implantation. Tissue mat is a paraffin-based substance that contains rubber and has the same properties as paraplast.

What wax is best for chocolate?

Dark chocolate wax is marketed as one of the most effective ways to remove sun tan. It is definitely less painful than regular wax and does not result in rashes, redness or any other form of reaction.

Is there paraffin in Hershey’s chocolate?

To guarantee that their product has a consistent texture, Hershey’s employs paraffin (wax), enormous quantities of oil, and other ingredients. If a “nontaster” had to choose between Hershey’s and a fine European chocolate bar, it would undoubtedly be Hershey’s.

How much paraffin do you add to chocolate?

1 (12-ounce) box semisweet chocolate chips = 4 bar (1-ounce) paraffin wax.Answer: Making chocolate confectionery using paraffin wax: Use 1

Is it better to melt chocolate with butter or oil?

If your chocolate is excessively thick or clumpy, adding room temperature butter may be able to salvage it. Because of the reduced temperature of the butter, the scorched chocolate will cool somewhat and become useable again. If it doesn’t work, try mixing in tiny amounts of vegetable oil or shortening until smooth.

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