The exact amount depends on the recipe but first and foremost you want to make sure you're using food-grade paraffin which in non-digestible (i.e. it won't break down in the body). I've found a number of recipes for chocolate dipped spoons that don't include paraffin in the recipe, so you could always go without. The main purpose of paraffin is to prevent melting, generally not a problem in December in most areas of the States!, as well as to add shine to the chocolate. But if you're then sprinkling them with something then shine won't matter. Here's a cute recipe I found on Betty Crocker: http://www.bettycrocker.com/recipes/chocolate-spoons/df5b52b6-6684-4c48-92ba-ddc3357528ef
Answers
December 4, 2013
Hi Jean Marie,
The exact amount depends on the recipe but first and foremost you want to make sure you're using food-grade paraffin which in non-digestible (i.e. it won't break down in the body). I've found a number of recipes for chocolate dipped spoons that don't include paraffin in the recipe, so you could always go without. The main purpose of paraffin is to prevent melting, generally not a problem in December in most areas of the States!, as well as to add shine to the chocolate. But if you're then sprinkling them with something then shine won't matter. Here's a cute recipe I found on Betty Crocker: http://www.bettycrocker.com/recipes/chocolate-spoons/df5b52b6-6684-4c48-92ba-ddc3357528ef
I hope that helps! :)