I have made “buckeyes” for years, and the recipe calls for paraffin in the chocolate used for dipping. Do you recommend paraffin? Or is that only an option for people who dont want to “bother” with tempering?

Also, can I freeze dipped chocolates? I made the Coconut Almond Candies for company that is not coming “after all,” and I was wondering if I could freeze my candies for the Christmas season.

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