Gulf wax/paraffin in cooking?

A while back I asked a question about the frosting on a chocolate doughnut… if it was ganache or what have you. I was interested in dipping something in chocolate, but chocolate that set and didn’t get gooey if you stacked the items.

I found a recipe by accident for coating like the chocolate on the outside of a ding dong. Actually, the recipe was for homemade ding dongs. It called to mix Gulf wax (referred to within the instructions as paraffin) with your melting chocolate, and then dipping, and then letting it set.

Is this as disgusting as it sounds? Would I get that waxy coating in my mouth the same as you do for storebought snack cakes? Or is that the product of major industrialized pastry production, rather than the addition of the Gulf wax?