>As far as I can tell, the wax is added to prevent blooming of the
chocolate

Chocolate does not contain wax.
I have made real chocolate in pilot plant scale ( up to 50 kg total
batch weight)using the Macintyre refiner / conch and the ingredients
used are chocolate liquor sugar,,cocoa butter, lecithin and
polyglycerol polyricinoleate(PGPR) and vanilla powder.
In some formulation I add sorbitan mono and tri stearate as
anti-blooming agents.In particular in compound coatings.
In the same machinery I have formulated and made various chocolate
related products such as milk.soy, sugar free, coatings, praline paste
etc.
I could never remember that there is the so called wax added to it.
BTW, the cocoa butter is really hard like rock, is this what you call
as wax.<g>?
On the other hand....
I had also experienced making panned confectionery goods related to M&M
candies,jelly beans, dragees etc and indeed one of the ingredients used
in the end to make the finished product glossy is a glazing agent
containing and emulsion of beeswax and carnauba wax. But those things
are approved for food use.
As far as I can remember I have never heard that paraffin wax is part
of the chocolate manufacture.
IF we have to look into the physical chemistry of chocolates, the
incorporation of incompantible fat may even promote fat bloom, that is
why you cannot add cocoa butter incompatible fat such as hardened palm
kernel oil(HPKO) that is used in chocolate compound manufacture.;rather
use a compatible cocoa butter alternative(CBE) that exhibits similar
triglyceride pattern as the cocoa butter so that it will maintain the
desired fat polymorphism of cocoa butter .Therefore chocolate will come
out satisfactorily.

>and perhaps to make it more fluid when melted.

Now to make it more fluid during spinning of easter egg and bunny
molds( chocolate will spread evenly) what is added is a minute
amounts of a liquid emulsifier which I mentioned above as PGPR. That
will technically improved the Caissons yield value and plastic
viscosity of the finished chocolates.Or in short improved the fluidity
of the chocolate so that it will spread evenly on the molds to
maintain consistency in large scale molded chocolates manufacture.
Roy