Wax is indigestible. It just passes through the body. So, on the one hand, it probably doesn't matter how old the wax is.
On the other hand, EWWWW! I would not put wax, unnecessarily into food.

I try to scrape of off the waxy coating on apples before I eat them.
Also, that arguement that it is necessary to harden chocolate is incorrect. According to the Food Network, if you temper chocolate to the right temperature with a cooking thermometer, it should reharden again, and without a white powdery bloom to it.
If you use chocolate chips, which are made to be
very hard in it's natural state and again after melting, I don't see why you'd need wax. Most "barks" which are essentially big hard bricks of chocolate do the same thing.