Merckens Melting Wafers

Looking for high-quality melting chocolate to make phenomenal treats? We've got you covered. We sell Merckens melting wafers in a variety of sizes and colors. If you're looking for a specific color and don't see it on our website, feel free to reach out to see if it's something we have in stock.

 

Wondering how to use the melting wafers? We're working on guides to help novices or anyone who needs a refresher. The biggest issue people run into when melting their chocolate is keeping it on the burner too long so it becomes too hot and it burns. If you monitor your chocolate and keep it on a consistent heat without letting it get too hot, you'll find it coats perfectly. 

How to Properly Melt Merckens Coating Chocolate Wafers 


Merckens wafers are candy coatings, not real chocolate — which means no tempering is required. They’re designed to melt easily, but they still need careful handling for the best texture and shine. This difference means that instead of cocoa butter, a type of oil is used to make the wafers easier to melt. 

Below are the key points for perfect results. 

Ideal Temperatures 

In order to melt, have the wafers reach a temperature of 115–120°F, but DO NOT exceed 120°F - this is the point that the wafers will start to thicken or burn. Once they’re fully melted, keep the temperate between 98–102°F before dipping or drizzling. Avoid letting the temperature go below 98°F. 

Avoid Moisture at All Costs 

Make sure all bowls, spatulas, and molds are completely dry before you melt and use your chocolate wafers. Do not allow steam or water droplets near the wafers. Moisture can cause thick, grainy chocolate. 

Now that you have some of the best practice tips for melting your Merckens wafers, here are a few methods you can use. 

 

Method 1: Microwave (Fastest) 

Steps 

  1. Place wafers in a microwave‑safe plastic bowl (plastic heats gently). 
  1. Heat on medium/high for 30 seconds. 
  1. Stir well. 
  1. Continue heating in 15–30 second intervals, stirring each time. 
    (They retain wafer shape until stirred.) 
  1. Stop when almost melted — stir until fully smooth. 
  1. Let cool to 98–102°F if necessary before using. 

 

Method 2: Double Boiler (More Control, but Harder) 

Use only if you prefer stovetop melting or large batches. 

Steps 

  1. Bring water in bottom pan to a low simmer—not too hot. 
  2. 2. Place wafers in a heatproof bowl over the pot (don’t let bowl touch water). 
  3. Stir continuously until chocolate reaches 115–120°F.  
  4. Cool to 98–102°F before using. 

Warning 

Steam from a double boiler can cause seizing, so this method requires extra caution. 

If Chocolate Becomes Too Thick: 

  • Use Paramount Crystals (ideal for thinning). 
    Add 1 teaspoon at a time while warm. 
  • Do NOT add water, milk, butter, or standard extracts — these ruin the coating.  

Coloring & Flavoring 

  • Use oil‑based candy colors or flavors only. 
    Never use water‑based ingredients. 

Cooling After Dipping or Molding 

  • Cool in a cool (45–65°F), low‑humidity area or briefly in the fridge. 
  • Do NOT freeze — causes condensation and bloom.