344868 Tue Nov 21 19:45:00 -0800 2006 3 23 Ontario (including Toronto) 0 2039537 I am planning on making shortbread cookies to give out at Xmas and would like to dip half of them in chocolate. I've heard that if you add a bit of baker's wax to the chocolate they will harden better. I've never heard of either of these products, and I have no idea where to find them in Toronto. Any ideas?? Thanks! Tue Nov 21 19:45:00 -0800 2006 16426 chowchow985 1 2039949 I got some at No Frills at Carlaw & Dundas this weekend. I'm still a bit skeptical on using it with my delicious Callebaut chocolate. FYI – Callebaut is $7.99 lb at Domino's at St. Lawrence Market Tue Nov 21 21:44:04 -0800 2006 2039537 12840 Mila 1 2040390 You are looking for parafin wax. It is usually (At loblaws anyway) in the spice/pickling section down towards the bottom. It does make the chocolate shinier and harder. You don't need too much though. Wed Nov 22 00:32:46 -0800 2006 2039537 49815 troutpoint 1 2040792 I think you posted a similar question on the home cooking board. I suggest you use a tsp or two of veg. shortening (crisco) to about 6 to 8 oz. of chocolate rather than paraffin. I know that crisco is bad trans fat, but I don't think it can possibly be any worse than paraffin and it really helps the chocolate stay glossy and set firmly. I've used paraffin years ago when making dipped chocolates but I think for cookies you don't need such a hard set. Wed Nov 22 03:34:25 -0800 2006 2039537 12383 Nyleve