On Mon, 24 Dec 2018 13:36:17 -0500, wrote:

> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
> wrote:
>
>>On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>>
>>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>>
>>> Had some VERY uncooperative CHERRIES! :-(
>>>
>>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>>
>>> John Kuthe, KutheChocolates.com...
>>
>>Wax paper instead of parchment paper? Yeah - you're a real pro at
>>this. Wax melts at 100F. What temperature is your chocolate?
>>(rhetorical question).
>
> Different waxes have different melting points...

Tuis is wax paper. The wax melts at 100F, just like I said.

>
you can buy pop-up
> meat roasting temperature indicators that release at several
> temperatures depending on which wax is used to lock the spring. I use
> wax seals for letter writing, different sealing waxes have different
> melting points... I have a good collection of brass sealingwax stamps
> and several colors of wax.
> https://en.wikipedia.org/wiki/Wax
> Actually pro confection makers use wax paper, especially for chocolate
> dipping. When working with melted chocolate wax paper works better
> than parchment paper and costs much less. The only real benefit that
> parchment paper has over wax paper is that parchment paper can
> withstand higher baking temperatures without scorching, however I line
> my baking pan for pineapple upside down cake with wax paper, no
> scorching and easy removal of the cake with it not breaking.
> http://www.reynoldskitchens.com/wax-paper/
>
> The wax used is a natural plant wax, and most confections are waxed
> anyway, especially chocolates, protects from oxidation and humidity.

skimmed and <yawned>

-sw