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The Best Dipping/Coating Chocolate Ever!

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“The most wonderful chocolate in which to dip almost anything! My Mom gave me this recipe years and years ago. I can't believe how many things I can find to dip into it, besides my fingers! The addition of the food-grade paraffin gives beautiful snap and finished gloss when your chocolate project is completed.”
20-25 dipped marshmallows, for example.

Ingredients Nutrition

  • 12 ounces chocolate, chopped into small pieces. (Any type will do, although I am partial to Hershey's Milk Chocolate)
  • 2 ounces canning paraffin wax, like Gulf Wax (about 1/2 bar)


  1. Chop the paraffin into small pieces.
  2. Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
  3. When the paraffin is melted, add the chocolate.
  4. Stir all together.
  5. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
  6. Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
  7. Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
  8. After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.

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