10 Best Chocolates For Candy Making 2025 in the United States

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.

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.

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.