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The Difference Between Chocolate Wafers, Chips, and Bars.

There are so many choices when it comes to chocolate. What’s the difference between wafers, chips, bars, and ribbon coating?

Find out now!

Wafers: Wafers make perfect melting chocolate. Unlike, chips, they do not hold their shape. They melt right down. Some wafers, like the A’Peels and the Snaps, do not need to be temperedHowever, all of the other wafers do need to be tempered.

  • Compound Coating Wafers: Do not need to be tempered
  • Couverture Chocolate Wafers: REQUIRE TEMPERING
  • Wafers for Chocolate Fountain Use Only

Chips: Chocolate chips are formulated to hold their shape in high heat. Notice when you bake them in cookies at 350 degrees, they come out looking the same. Although, these can be used for melting, they are not idea. Be careful because they will melt quickly around 80 degrees, but will still hold their shape. If you were to touch them with a spoon, then their shape will break.

  • Baking Chips: Should not be used for dipping

Bars: Bars are also ideal for melting down. All of the chocolate bars that we carry are couverture chocolates, so they do require tempering. Most of our bars are 10 pounds. Callebaut bars are 11 pounds.

Ribbon Coating: Ribbon coating is not a couverture chocolate. It’s a compound coating that is used to cover popcorn. It does not need to be tempered.

  • Ribbon Coating: Do not need to be tempered

Brands: Each brand of chocolate carries with it it’s own distinct flavor. It’s up to you to decide which brand of chocolate you prefer. Here are the brands we carry:

  • Peter’s Chocolate
  • Guittard
  • Merckens
  • Ghirardelli
  • Hershey’s

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We hope this information is helpful to you. If you have any other questions regarding chocolate, we are more than happy to help!

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5 Comments

  • Reply
    Chocolate 101: Bloom
    February 17, 2012 at 12:07 pm

    […] Both compound coatings and couverture chocolate will bloom if you haven’t taken the steps to prevent it. […]

  • Reply
    Eileen Prinslow
    April 11, 2017 at 7:52 pm

    I recently had a wonderful hot fudge sauce (bitter sweet)over ice cream at a local restaurant. They said they just melt Guittard chocolate. If I want to duplicate that which of your chocolates would work best.

    • Reply
      Heather Smith
      May 4, 2017 at 12:16 pm

      any of their compound chocolates will work perfectly for that. Just choose something you like the taste of- i personally love a really nice dark chocolate as a fudge sauce-so the sweetness doesnt over power the flavors.

  • Reply
    ANM
    April 13, 2017 at 10:48 am

    Why does so much of the text appear using the “strikethrough” font feature? Usually that means the text is to be ignored because it is out of date or needs revision of some sort. Puzzling!

    • Reply
      Heather Smith
      May 4, 2017 at 12:13 pm

      thanks for your comment. The links seem to be not working, we switched our website to a new platform and things are just being updated. Thanks for letting us know, we are working on getting them all fixed.

      Thanks!

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