Are you baking with the right chocolate? The world of chocolate can be overwhelming, but as bulk chocolate suppliers, we’re here to help you navigate it. 

Today we’re answering some common questions concerning the types of chocolate to use for the best baking results. Weaver Nut Company has wholesale chocolate that will work whether you’re making cake pops, chocolate-covered strawberries, triple dark chocolate ganache cake, or any other delicious thing under the sun that calls for some chocolate.

What kind of chocolate is best for melting? 

What’s the best type of chocolate for melting? Chocolate wafers are perfect because they melt quickly. Chips or wafers have added oil, so they remain melted for longer, giving bakers time to complete the process with precision. Our high-quality baking chocolate is made with an increased percentage of cocoa butter to up the fat content without compromising on flavor. 

When considering what type of chocolate to use for melting, another thing to remember is that different types of melting chocolate work best for specific candy-making projects. 

Cakes, cookies, puddings, truffles – Bars of chocolate are versatile and can be chopped into smaller pieces for melting or added into cookie dough for gooey cookies. 

Large quantities – Blocks of wholesale chocolate are an excellent choice for large-format baking. With a serrated knife, bakers can shave the blocks of chocolate into shards for melting. You can also use a food processor to turn the blocks into smaller pieces. 

Drizzle, frostings, ganache, glazes – Chocolate wafers are compact, making them an excellent conduit for the melting process necessary for any of these items. (And on a less professional note, they make an excellent go-to for those “must have chocolate STAT” moments.) 

Breads, cookies, snacking – High-quality chocolate chips made with minimal ingredients are a good pick when baking bread and cookies or, of course, snacking. The higher the quality of the chips, the less likely they are to contain stabilizers and preservatives that tend to compromise flavor. 

We have outstanding wholesale melting chocolate that will harden smoothly, producing just the right sheen and resulting in a satisfying snap when it comes time to be enjoyed by your consumers.

What is the best way to melt chocolate? 

The traditional double boiler remains the method of choice among many confectioners when it comes to melting chocolate. 

When melting chocolate, ensure the water never boils or even approaches a simmer. Why does it matter? The steam produced from boiling can seep into the chocolate and cause it to stiffen, or ‘seize.’ Similarly, make sure the work surface, pans, and any tools you are using are completely dry before melting chocolate to avoid any potential seizing up. 

Frequent stirring is key to melting chocolate well, particularly when melting white or milk chocolate. Be sure not to over-stir as this could have negative effects on your chocolate. 

Another tip for any melting method is to chop the chocolate into small chunks coarsely. The pieces of chocolate should be no more than half an inch thick for optimal melting. Use a quality candy thermometer to keep a hawk eye on the temperature, ensuring it does not rise above 130 degrees Fahrenheit.

What is the difference between bittersweet and semisweet chocolate? 

The cacao percentage in bittersweet chocolate is slightly higher (generally around 70%) than that of semisweet chocolate (generally around 60%). If chocolate has a higher percentage of cacao, that means it also contains lower amounts of sugar and other ingredients such as milk. 

Since bittersweet chocolate has less sugar, its flavor is deeper and more bitter. However, the flavor difference is subtle enough that consumers tend to not notice the difference. 

Can I substitute milk chocolate in recipes that call for dark chocolate? 

Cooking comes with freedom – you can increase or decrease a spice to your liking, substitute ground turkey for another meat, or omit the meat completely. But the accomplished confectioner knows the rules must be followed to a T for perfect results. 

Since milk chocolate contains smaller amounts of chocolate liquor than bittersweet or semisweet chocolate, it cannot be used as a substitution. It will not react properly with the other ingredients. 

Wholesale Chocolate for All Your Baking Needs 

Weaver Nut Company has an exciting variety of gourmet wholesale chocolate to accommodate the needs of professional chocolatiers and bakers. As a trusted bulk chocolate supplier who has been serving loyal customers since 1975, we offer chocolates of the finest quality from sources including Barry Callebaut, Cacao Barry, Clasen Quality Chocolate, Mona Lisa, Van Leer, and others. 

Contact us for all your wholesale chocolate needs, from meltingly sweet milk chocolate to complex and fragrant semisweet and bittersweet chocolates to rich unsweetened chocolate for candy making & baking excellence.