Originally Posted by
Sleepy Hollow
Whenever I use chocolate chips for dipping, I make sure to add a little oil or paraffin wax. I've used several methods and have had good results with all of them (microwave, double broiler, the crock pot dipper, and even just heating in the oven). Water will make the chocolate seize though, but usually when that happens it has turned grainy on me rather than brittle.
How much paraffin do you add?
As a teen, I learned to add paraffin to chocolate when making candy to keep the candy "sealed" and fresh. Haven't made candy in years and can't remember how much parafin to use!