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 make perfect melting chocolate. Unlike, chips, they do not hold their shape.
They melt smoothly and set up firmly when used.
However, the couverture wafers need to be tempered.
- Compound Coating Wafers: Do not need to be tempered
- Couverture Chocolate Wafers: REQUIRE TEMPERING
- Wafers for Chocolate Fountain: Use only for chocolate fountains
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 ideal. 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. They don’t melt smoothly, and often set with streaks and lumps. Save them for your cookies!
- Baking Chips: Should not be used for dipping
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.
- Compound Coating Bars: Do not need to be tempered
- Couverture Chocolate Bars: REQUIRE TEMPERING
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 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
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