Interesting thoughts on paraffin wax.....my Ohio buckeye recipe calls for paraffin wax in the chocolate that is used for the outside.....I find the chocolate keeps its shape even in hot weather. Once took my Bluebirds behind the scenes on a tour of a local bakery......noticed the bread that was "rising" bouncing along on conveyer belts.....I asked why the yeast dough didn't immediately fall with all that agitation and was told it was due to the wax they put in the recipe.....wonder it that's why some bread just never feels fresh?????
As to the original post.....when I make them it's milk chocolate from scratch, walnuts, cakey.... usually will take anything with fruit over chocolate.....but I AM tempted to try the pecan, coconut frosting mentioned by another member!
Last edited by Wonnie; 01-03-2018 at 08:51 AM.
Reason: forgot something