A reader writes, asking, “Why does some chocolate have a “waxy” taste? The reasons for this are very simple on the surface, but far more complex on the chemical level ...

The texture of a piece of chocolate is based on a large number of factors including the ingredients used and they way those ingredients are processed. The texture component you’re talking about, waxiness, is a result of the kinds of fat that get used.

If you know anything about metallurgy and alloying metals (or even if you don’t), you might be aware that by adding different types of metals in different percentages you get very different properties, including the “hardness” of the metal. The technical term for this interaction is called “eutectics.”

In chocolate, the same thing happens. When you mix fats together the results are not always predictable and this is most likely to be the case when adding non cocoa butter fats and/or oils. There is also a chemical property of cocoa butter known as hardness - some cocoa butters are not as brittle as others when they are tempered. The waxy texture you are referring to is when the cocoa butter in the chocolate reacts in a negative way with the other fats that are added to the chocolate in a process that is technically called “fat eutectics.”

Why do companies sell chocolate with a waxy texture? Most often it’s a matter of cost. You’re more likely to find a waxy tasting chocolate in a mass market product than you are a gourmet product. I also suspect that some people have grown up eating waxy chocolate and actually like the taste and texture.

Previous Questions and Answers:

1. I've often found that white choc is a lot harder than dark choc? Is this a common phenomenon, or just associated with the types of choc I usually consume?
   Posted by  on  04/17  at  02:27 AM
2. Je :: White chocolate is composed mostly of cocoa butter, milk (powder), and sugar. Cocoa butter itself varies in term of its hardness from quite soft to quite hard depending on where the beans come from -- the composition of the various fat components. If you think the white chocolate you're eating to a lot "harder" than the dark chocolate you're used to, it just might be the types of white chocolate your're eating. ::Clay
   Posted by  on  05/10  at  08:18 PM
3. How does one create a triple layer truffle? Dark ganache, Milk chocolate ganache, and dark ganache. Must they be cut with a guitar cutter only?
   Posted by  on  06/09  at  08:17 PM
4. i did grow up eating waxy chocolate and I do like it.. but only beacuse it's not as sweet as most milk chocolates!
   Posted by  on  06/30  at  02:33 AM
5. I would like to make some new chocolates with different types of spices. Can you recommend some different ones that I can try? Thanks.
   Posted by  on  08/20  at  10:47 AM
6. Regarding triple layer truffles, if you use molds, you can do three passes over the truffle shells with a ganach-filled pastry bag. Personally, your combination strikes me as non-sensical, since two layers dark + one layer milk just equals one dark-milk ganache. It's better to use more contrasting layers, either flavor-wise or (more particularly) texture-wise, e.g. a nut or fruit layer in the middle.
   Posted by Chocodisiac  on  10/23  at  01:22 PM
7. can plants live with chocolate milk except water? :: pa, Outside of a Willy Wonka movie? Probably not. :: Clay
   Posted by  on  11/26  at  07:13 AM
8. How does Nestle's (DARE I mention these "chocolate" chips in the same breath as all the others mentioned here?) compare to other chocolates for dipping strawberries and such? Is there a better choice (I hope!)? An easy recipe for the fondue pot please!? ! Thank you. Happy Holidays to you and yours.

   :: Betty,  
   If you like the taste of Nestle's there's no reason not to use it. However, chocolate 
   chips are formulated to hold their shape when baked and are therefore thicker than 
   chocolate made for coating (called couverture). You can melt the chips and use 
   them, but you should plan to eat the strawberries the same day (and preferably 
   within a few hours) of making them. You may also need to refrigerate the dipped 
   strawberries to get the chocolate to set properly. With respect to fondue I just melt 
   high quality chocolate. You can add butter and/or cream and/or liqueur to thin it out 
   (especially if you're using chips) but you'll need to add enough to overcome the 
   tendency of the chocolate to seize. Take care not to scorch the chocolate in the 
   fondue pot. This is really easy to do with a thin-bottom pot and the standard sterno can.  
   
   :: Clay
   

   Posted by  on  12/06  at  07:28 PM
9. what are the critical precautions should be taken in manufacting chocolate?

   :: Karan,
   Critical precautions? Take the time and pay attention to each step and do it right.
   
   Harvest pods carefully and sort beans properly and fully.
   Ferment properly
   Dry properly.
   Roast appropriately.
   Grind, refine, conch optimally for the beans and the roast.
   
   If you are going to be manufacturing chocolate, I suggest that you either find
   a specialist who can help you build your facility, and/or hire someone who has
   the experience you are looking for, and/or read the standard works on the 
   subject by Bernard Minifie and Stephen Beckett. Preferably all three.
   
   While I do know a lot about it, I am afraid that I am not in a position to consult
   on a piecemeal basis through a forum such as this.
   
   I hope you understand,
   :: Clay
   

   Posted by  on  10/13  at  02:33 PM