Dee Randall wrote:

>
>
> Maybe if it is in the 60's percentile, it will be better.
> I don't like wasting money on buying sugar in chocolate, so I try to go at
> least 73%.
>
> Many chocolatiers have gone to using wax, so I've heard; maybe that's what
> is causing the hardness? Or would wax be easier to break off, like lava, in
> chips?
>
> Dee Dee
>
>

I think some (many?) chocolates use wax or paraffin

http://www.ochef.com/674.htm

I think they use the wax to get the shiny shell kind of look ... and
keep it looking that way. And probably an easier and cheaper way to get
the desired end result in commercial large scale manuf'ing of candies


I would hope El Rey wouldn't do that in the 2.2 lb blocks

yes I also buy the 73% -- Anyway I used to buy the apamante and also
the gran saman and while I am not a great fan of milk chocolate they
used to have (maybe still do, nope don't see it I think it was irapo or
something simiar) an absolutely terrific milk chocolate ... don't see
that anymore

have you tried melting a bit of it? um well that is assuming you can
somehow crack off a piece :-)


Ellen