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10 Best Chocolates For Candy Making 2025 in the United States

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Our Top Picks

#1

Winner

Merckens Coating Melting Wafers Milk Chocolate Cocoa Lite, 2 Pound

Rating
9.8
Chosen by1,224
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
8083 reviews

Tempering Requirements
Chocolate melts perfectly smooth, making it ideal for treats like chocolate-covered pretzels with a delightful taste.
Flavor Additives
Tastes superior to typical grocery store chocolate bark, offering a quality flavor without any waxy aftertaste.
Form and Packaging
The resealable packaging keeps the wafers fresh and ready for multiple uses, with clear instructions to avoid heat exposure.

The Merckens Coating Melting Wafers Milk Chocolate Cocoa Lite come in a convenient 2-pound bag, making them a solid choice for candy makers and bakers looking for an easy-to-use milk chocolate product. One of the biggest benefits is that these wafers are compound chocolates, which means they melt smoothly without the need for tempering. This is great if you want to quickly dip, coat, or mold chocolates without worrying about complicated temperature control or the risk of chocolate blooming (that whitish layer that sometimes appears). The cocoa content is lighter, which results in a sweeter, milder milk chocolate flavor, ideal for sweet treats and baked goods rather than intense chocolate lovers.

Because they come in wafer form, they melt evenly and are easy to handle. The packaging is practical — a resealable 2-pound bag that keeps the wafers fresh and ready for multiple uses. Being compound chocolate, it may not have the same rich texture or snap as pure couverture chocolate, which might be a consideration if you’re making very high-end or professional chocolates. Also, like many chocolates, it may contain traces of nuts, soy, dairy, and wheat, so those with allergies should be cautious.

If you want hassle-free chocolate for coating, dipping, or molding without tempering, this product performs well and suits beginners or hobbyists in candy making.

Rating
9.8
Chosen by1,224
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
8083 reviews

Tempering Requirements
Chocolate melts perfectly smooth, making it ideal for treats like chocolate-covered pretzels with a delightful taste.
Flavor Additives
Tastes superior to typical grocery store chocolate bark, offering a quality flavor without any waxy aftertaste.
Form and Packaging
The resealable packaging keeps the wafers fresh and ready for multiple uses, with clear instructions to avoid heat exposure.
#2

Merckens Coating Melting Wafers White 5 pounds melting chocolate, 80 Ounce

Rating
9.6
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
3405 reviews

Tempering Requirements
Melts very quickly and smoothly, making it effortless to work with in candy projects.
Flavor Additives
Offers a creamy white chocolate flavor that tastes good and enhances the sweetness of treats.
Form and Packaging
Maintains quality and freshness well over time, ensuring consistent performance even after storage.
Type of Chocolate
Produces a smooth and consistent chocolate application that contributes to an appealing presentation.

Merckens White Chocolate Coating Melting Wafers come in a large 5-pound bag, making them a good choice if you plan to make a lot of candy or chocolate treats. These wafers are designed specifically for candy making, so they melt smoothly and are easy to work with for projects like molded chocolates, clusters, bark, or chocolate-dipped treats. Since they’re a white chocolate type, they contain cocoa butter but less cocoa solids, which means they have a creamy, sweet flavor without the bitterness you’d find in darker chocolates.

The wafers come in a convenient form that melts evenly, which helps avoid clumping or seizing compared to regular chocolate bars. However, these are coating wafers, so they often have added vegetable oils to help with melting and setting, which can affect the final texture and flavor if you’re looking for pure white chocolate taste. Tempering requirements may be simpler than with regular chocolate, but if you want a glossy finish and a good snap, some tempering might still be needed.

The packaging is straightforward but may vary, and since it’s a large bag, it’s best for those who make candy regularly or in bulk. If you’re a beginner or only making small batches, smaller packages or pure white chocolate bars might be easier to manage. These wafers offer a practical and flavorful option for candy makers seeking easy melting chocolate with the sweetness and creaminess of white chocolate, especially when working on larger projects.

Rating
9.6
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
3405 reviews

Tempering Requirements
Melts very quickly and smoothly, making it effortless to work with in candy projects.
Flavor Additives
Offers a creamy white chocolate flavor that tastes good and enhances the sweetness of treats.
Form and Packaging
Maintains quality and freshness well over time, ensuring consistent performance even after storage.
Type of Chocolate
Produces a smooth and consistent chocolate application that contributes to an appealing presentation.
#3

Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5% - 5.5 Lbs

Rating
9.5
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
3472 reviews

Tempering Requirements
Perfect for making mold candies, with easy tempering and a delightful snap when you bite in.
Flavor Additives
Complex, fruity, multi-layered flavor that transports you to a magical chocolate shop.
Form and Packaging
Arrives in perfect condition even in summer, thanks to thoughtful packaging.

The Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, with a cocoa content of 54.5%, is a versatile option for candy-making. Its semisweet profile is well-suited for a variety of applications such as confectionery, ganaches, mousses, biscuits, sauces, and drinks, making it a favorite among chefs worldwide. The whole bean roasting process ensures that the chocolate has a full-bodied cocoa taste with fine top notes, complemented by a smooth flavor and subtle vanilla note. This adds a delicate complexity to your creations without overwhelming them with sweetness.

Crafted in Belgium, the chocolate’s quality is reliable and consistent, which is crucial for achieving professional results in candy making. The callet form is convenient for melting and tempering, simplifying the preparation process. The 5.5 lbs packaging is substantial, offering a good supply for frequent use, yet it may be bulky for some users to store. On the downside, though the chocolate is natural and free from common allergens like celery, it’s essential to note that potential traces of other allergens could still be present, so checking the label is advisable for those with severe allergies.

Amateurs in candy making might find the tempering process a bit challenging if they lack experience. However, with practice, the results can be highly rewarding. The product dimensions and weight are manageable for most home and professional kitchens. To sum up, this product is ideal for both seasoned confectioners and dedicated home candy makers looking for high-quality, versatile chocolate that delivers consistent and delightful results.

Rating
9.5
Tempering Requirements
Flavor Additives
Form and Packaging

Most important from
3472 reviews

Tempering Requirements
Perfect for making mold candies, with easy tempering and a delightful snap when you bite in.
Flavor Additives
Complex, fruity, multi-layered flavor that transports you to a magical chocolate shop.
Form and Packaging
Arrives in perfect condition even in summer, thanks to thoughtful packaging.

Buying Guide for the Best Chocolates For Candy Making

Choosing the right chocolate for candy making can significantly impact the taste, texture, and overall quality of your final product. When selecting chocolate, it's important to consider several key specifications that will help you find the best fit for your needs. Understanding these specifications will ensure that you pick the right type of chocolate for your candy-making projects, whether you're a beginner or an experienced confectioner.
Cocoa ContentCocoa content refers to the percentage of cocoa solids in the chocolate. This spec is important because it affects the flavor and bitterness of the chocolate. Higher cocoa content means a more intense chocolate flavor and less sweetness. Typically, dark chocolate has a cocoa content of 70% or higher, milk chocolate ranges from 30% to 50%, and white chocolate contains no cocoa solids. If you prefer a rich, intense flavor, go for higher cocoa content. For a sweeter, milder taste, choose lower cocoa content.
Type of ChocolateThe type of chocolate you choose will depend on the kind of candy you want to make. Dark chocolate, milk chocolate, and white chocolate each have unique properties and flavors. Dark chocolate is less sweet and more bitter, making it ideal for sophisticated confections. Milk chocolate is sweeter and creamier, perfect for a wide range of candies. White chocolate, which is made from cocoa butter, sugar, and milk solids, is very sweet and has a smooth, creamy texture. Consider the flavor profile you want for your candy and choose the type of chocolate accordingly.
Tempering RequirementsTempering is the process of heating and cooling chocolate to stabilize it for making candies. Properly tempered chocolate has a shiny finish and a satisfying snap when broken. Some chocolates are easier to temper than others. If you're new to candy making, look for chocolates that are specifically labeled as 'easy to temper' or 'pre-tempered.' These will save you time and effort. Experienced candy makers might prefer high-quality couverture chocolate, which requires precise tempering but offers superior results.
Flavor AdditivesSome chocolates come with added flavors such as vanilla, mint, or fruit essences. These additives can enhance the taste of your candies and add a unique twist. If you want to experiment with different flavors, look for chocolates with these additives. However, if you prefer a pure chocolate taste, choose chocolates without any added flavors. Consider the type of candy you are making and whether additional flavors will complement or overpower the final product.
Form and PackagingChocolate for candy making comes in various forms, including bars, chips, and blocks. The form you choose can affect the ease of melting and handling. Bars and blocks are great for chopping into specific sizes, while chips are convenient for quick melting. Additionally, consider the packaging size based on the quantity of candy you plan to make. Smaller packages are suitable for small batches, while larger packages are more economical for bulk candy making.

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