• Dark Chocolate Wafers — front label
  • Dark Chocolate Wafers — resealable bag of dark chocolate
  • Dark Chocolate Wafers — product photograph 3 of 13
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  • Dark Chocolate Wafers — back label showing nutrition facts and ingredients
  • Dark Chocolate Wafers — multi-pack
  • Dark Chocolate Wafers — full product range
  • Dark Chocolate Wafers — product photograph 12
  • Dark Chocolate Wafers — product photograph 13
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Good Balance Health

Dark Chocolate Wafers

Dark Chocolate Wafers

$17.99 USD
$17.99 USD
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  • Ships from New York

Semi-sweet dark chocolate wafers, made for melting. Dairy free and soy free, in a resealable bag. Flat discs melt faster and more evenly than a chopped bar, which is the whole reason wafers exist.

What they are for

Melting. Coating strawberries, dipping pretzels, drizzling over bakes, fondue, moulding, or stirring into hot milk. They will remelt if they set before you are finished.

They are semi-sweet, so they do contain sugar — this is chocolate, not an unsweetened baking product. If you want 100% cacao with nothing added, that is a different item.

How to melt them

  • Microwave — 30 seconds, stir, then 15-second bursts. Chocolate holds its shape when melted, so it looks solid until you stir it
  • Stovetop — a bowl over barely simmering water, off the heat before it is fully melted
  • Keep water out — a single drop will seize the whole bowl into a grainy paste. This is the one mistake worth avoiding

Dairy free, and that is the point

Melting chocolate that is genuinely dairy free is harder to find than it should be — most couverture contains milk solids even when it is called dark. These are dairy free and soy free, which makes them useful for baking for other people.

Ingredients and label

The full ingredient statement and nutrition panel are printed on the bag. Please read them there rather than relying on this page.

Certifications

Non-GMO · Kosher · Vegan · Dairy Free · Gluten Free · Soy Free

Common questions

Is it certified organic?
No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date.

Do they need tempering?
For dipping and drizzling, no. If you want a hard snap and a glossy finish on moulded chocolates, yes — temper as you would any couverture.

Can I remelt them?
Yes. Chocolate that has set can be melted again.

What is the difference between these and the mini chips?
Shape and job. Wafers are flat discs built to melt smoothly. Mini chips are made to hold their shape through baking.

No one is perfect. Just have good balance.

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