No, do not add wax to your chocolate!

It seems like I give tempering advice all the time.  And I know why.  Tempering chocolate should be easy, but it isn’t.  And when struggling, people do one of two things:  seek advice or look for ways to cheat. 

Tempering is just one of those things that takes a lot of practice, and you have to be willing to learn from your mistakes.

If you are making chocolate-dipped candies and have trouble with the tempering process, you may be tempted to put paraffin or baker's wax into your coating to help it set.
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