I sometimes have difficulty melting chocolate chips for dipping. The resulting mixture is either too thick to dip into , or, it begins to seize, making it impossible to dip into at all. I have read that the addition of paraffin wax to chocolate chips will facilitate the melting of the chips, enabling the melted chips to become smooth and liquified enough to dip easily. Does anyone know if this works, if it is safe, and if anything else works better? I have tried adding shortening, oil, and butter, but wonder if this works better. I saw Paula Deen, and other chefs, use this on TV.