Merckens Coating Melting Wafers Milk Chocolate Cocoa Lite, 2 Pound

Melts smooth, good flavor. Great for using in molds

Not a huge chocolate person but oh my god. Needed some candy coating melts to try with cake pops just went with most for your buck. Great taste, very easy for beginners, smooth and stays melted in the cup, but then dries relatively fast as a thin layer.

Yes these to make cocoa bombs for us at home. They worked great. Taste great too! Not the best ingredients but sometimes you have to live a little and just enjoy things for a special treat.

Absolutely delicious!

No issues with this chocolate. Melted quickly using double boiler on low/simmer. Good taste and worked perfect for the cookies I was making.

These are perfect for making mold candies - the chocolate taste good and works well in the molds, they have a smooth finish when the molds have cooled and hardened, it doesn’t clump at all

Made great peanut clusters

TLDR: these melt over low heat, turn into peanut butter if they get too hot. Beat the devil at his own game. Which is candy making. Let me start by saying that I am not a great chocolatier. I have never made a truffle. I don't do piping, molding, or smearing chocolate with a $300 piece of molded silicone. I do, however, understand that things that get hot should melt. That was where I first saw the influence of the evil one. I microwaved these for 30 seconds at a time. This caused them to get soft and eventually caramelize and 'burn' (side note, they tasted like s'mores after and were delicious). So, idiot that I am, I assumed that the problem was that the heating wasn't even. I constructed a bain-marie (French for double boiler) and threw in a handful of chips. they just sort of...sat there. I added more and mushed them with a spoon. They ended up somewhere between play-doh and peanut butter. I added oil, nothing. I added WATER, nothing (these are not chocolate. Do not do that with chocolate. Do not follow my example). I added my frozen chocolate balls, and the goop SLID OFF. I gave up. I took out a dollop and put it on the frozen chocolates in the desperate hope to not be a disgrace at the office potluck. The goop melted? Why? Why the goop melted? Why candy get cold, become not hard? How? Don't know. Only Lucifer knows. I allowed the candy to approach room temperature, and it became liquid. Probably because of the leftover oil from the second attempt, but still true with the unadulterated wafers. heck, it was true of the burnt wafers. I don't know why the great adversary needed to make delicious candy that defies the laws of physics, but it is what it is. It coated things well enough, but I couldn't shake the feeling that every treat was tainted by the evil which spawned it. In conclusion, good candy. Deducted two stars for being made by the king of hell and all his little minions.