Hot Chocolate in the Wintertime.

[SheepishJaina]

certain types of chocolate melts at a lower point, as well as cools quickly. The type i use for making chocolate covered strawberries is the "candy" kind, that most use in molds. The milk chocolate variery melts at a lower temperature than the white chocolate, and still dries pretty quickly. It dries a bit faster because of the level of wax in the chocolate. Higher quality chocolates don't dry as quickly/ melt at higher temperatures because there is less of the wax in it.

[Ozme52]

certain types of chocolate melts at a lower point, as well as cools quickly. The type i use for making chocolate covered strawberries is the "candy" kind, that most use in molds. The milk chocolate variery melts at a lower temperature than the white chocolate, and still dries pretty quickly. It dries a bit faster because of the level of wax in the chocolate. Higher quality chocolates don't dry as quickly/ melt at higher temperatures because there is less of the wax in it.

Not to be contradictory sheepish, but I think adding wax raises the melting point so that the chocolate solidifies at a higher temperature (i.e., sooner.) But so long as it's not higher than plain paraffin (wax) I don't see any problems.

[His_pita]

Damn I wish I lived where there was snow!!!