A higher quality than any other chocolate I've used. It melts well, and you don't need to harden the Oreos in the freezer after. Definitely dark for a sweet cookie. Sam's Club, please don't discontinue, especially during the holidays!

I love making my Chocolate Candy with Ghirardelli Chocolate. I exclusively buy my Ghirardelli Chocolate melting wafers from Sam's club. Thank you Sam Club for carrying this product!

Great for making molded candies both plastic and silicon molds the dark chocolate does better for molds than the white chocolate . As it is not as strong and certain fillings might leak do to its weakness .

I make candy as a hobby to gift to friends and family (especially around the holidays) and these are INCREDIBLE. While I like hand-covering sweets in chocolate and find it fun and meditative, the stress of tempering real chocolate isn't something I enjoy. These are a LOVELY option and I think they have a semisweet flavour (Ghirardelli says they're 50% dark chocolate, so that makes sense that they're just barely darker than standard semisweet chips). I've also found that you can use 1/3 - half chocolate chips to these wafers in your total melting amount and they still set quite well and make for a thicker, more substantial coating which can be nice depending on what you're going for. Using half MILK chocolate chips with these get them to a darkness in flavour that's in-between milk chocolate chips and semisweet, whereas using half SEMISWEET chips with these give it a more true dark chocolate flavour. Don't get me wrong, these taste delicious on their own, it's just lovely to see the versatility! I recommend following general tempering methods as, if you heat these super duper hot, you may get a little bit of blooming from the fat in it, but it's truly as simple as putting them in the microwave on 20-30 second increments (stirring in between) and when they looks *almost* done take them out and stir them through until the remaining bits melt from the residual heat. They're also not fussy at all when reheating if you take too long covering whatever you're covering in chocolate. I've used them for making bark and saltine toffee as well as solid mini bars and small shaped chocolates to fill out treat trays, but also for covering candies like honeycomb/sponge candy, homemade marshmallows, peanut/cashew brittle (as well as just straight cashews and making cashew clusters), peanut butter truffles, Ritz crackers filled with peanut butter (we call them Reese's & Ritz), ganache truffles and oreo truffles, etc. It has always done a perfect job for me in the end and no one has ever complained or mentioned it tasting like those classic compound chocolate candy melts! Job well done!

Great chocolate for dipping roasted pecans

Great for anything chocolate.

This dipping chocolate is the best I've ever used! Melts evenly, tastes great, easy to use!

Smooth melting and delicious tasting

Great chocolate for making almond bark. YUM!

Love this stuff! We make bark out of it with almonds and dried cranberries. Fabulous!