Baker's Paraffin or Wax
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??
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.