From the SeriousEats review (linked in the previous BB post about these), somebody asked, and here’s what the response was (from the SeriousEats reviewer):
It’s close to a standard glaze like from a doughnut with a little more real chocolate. It can therefore withstand the mild heat from a hot box (not an over) much better than the 60-70% chocolate which is nearly half fat by weight. Glaze has almost no fat. It’s not waxy at all. When asked directly about coating, the person who accompanied me said she didn’t even notice the glaze and I agree with that assessment.
Incidentally, the comments on that SeriousEats review are quite hilarious.
