"Roy" > wrote in news:1102395769.412489.47830
@c13g2000cwb.googlegroups.com:

> 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

On the whole, Roy, you're probably right. Although I can't quote the
product (I've forgotten), I remember seeing wax on the ingredient list of
some inexpensive chocolates.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.