That sounds odd Wayne.....
if what you mean is 'tropicalizing' the chocolates to be stable to
abnormal storage temperatures that is common with tropical climate,
then what is to be added there is not pure wax.... but some kind of
higher melting point fat that contains cocoa butter compatible
triglycerides .
Indeed those chocoalates that contains such higher melting point fat
had a somewaht waxy mouthfeel.but still edible.
And what you mean as cheaper chocolates are not real chocolates but are
made from compounds or coatings which does not contain cocoa butter
but cocoa butter alternative.fat
that is made by combining cocoa liqour, cocoabutter alternative fat(
usually lauric fats), sugar, vanillin and lecithin and even sorbitan
mono and tristearate.It is milled and refined like chocoalte but in a
shorter duration.
Beside a true wax has a different chemical constitution than normal
triglycerides used in confectionery manufacture.
Roy
..