Unsweetened Chocolate Wafers — 12oz

100% cacao. No sugar at all. Flat discs of unsweetened baking chocolate that melt quickly and evenly — you decide how sweet the finished thing is.

This is not chocolate you eat

Be clear about that before the first bite. Unsweetened chocolate is genuinely bitter, and it is meant to be. It is a baking ingredient in the same way that flour is: the sugar comes from the recipe, not the bar.

If you want something to snack on, our semi-sweet dark chocolate wafers are the ones. These are for when you want to control the sweetness yourself.

Why that control is useful

Every pre-sweetened baking chocolate makes the decision for you, and most make it sweeter than a good brownie needs. Starting from 100% cacao means you can sweeten with sugar, honey, maple, our chicory root syrup, or a high-intensity sweetener — and adjust it to the recipe rather than around it.

What to use them for

• Brownies and flourless cakes — where unsweetened chocolate is what the classic recipes actually call for
• Ganache and truffles — sweetened to taste
• Fudge and bark
• Drinking chocolate — a few wafers into warm milk, sweetened separately
• Dipping — though for coating fruit or pretzels, most people prefer the semi-sweet

How to melt them

• Microwave — 30 seconds, stir, then 15-second bursts. Melted chocolate holds its shape, 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 — one drop will seize the bowl into a grainy paste

Ingredients and label

Cacao. The full ingredient statement and nutrition panel are printed on the bag.

Certifications

Non-GMO · Kosher · Vegan · Dairy Free · Gluten 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 If you find an older listing that says otherwise, it is out of date.

What is the difference between these and your dark chocolate wafers?
Sugar. The dark wafers are semi-sweet and ready to eat or coat with. These are 100% cacao and unsweetened — a baking ingredient.

Can I substitute them for semi-sweet chocolate?
Only if you add sugar to compensate. A rough starting point is about 1 tablespoon of sugar per ounce of unsweetened chocolate, but check the recipe.

Do they need tempering?
For baking, no. For moulded work with a hard snap, yes.

No one is perfect. Just have good balance.