Ghiradelli Wafers are the best melting chocolate. I dip apples and decorate them with nuts, coconut, sprinkles and chocolate chips, with my grandson. I make amazing nut clusters too. Love this product.

I love when Sam's gets this every year! Such a great deal for a great chocolate. My only complaint is they don't carry it year round :) I stocked up!

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 for anything chocolate.

Great chocolate for making almond bark. YUM!

Great product!!! Very tasty and useful for baking.

Smooth melting and delicious tasting

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

Great chocolate for dipping roasted pecans