sugar, hydrogenated palm kernel oil, powdered whey protein concentrate (milk), cocoa powder, chocolate liquor, black cocoa powder (processed with alkali), soy lecithin, vanilla. contains milk and soy.
wafers should be heated gently (to prevent scorching) while stirring or mixing well until the mass is completely fluid (i.e. melted thoroughly) and has attained a temperature of 49c (120f). avoid overheating. cool slowly, with constant mixing, to a working temperature of 40-43c (104-109f). note: do not allow wafers to come in contact with water. use only oil based products to flavour.
compound wafers are excellent for making chocolates, chocolate suckers and almond bark.
toasted blanched almonds, peanuts, toffee bits, crushed peppermint and dried fruit can be mixed into the melted wafers and then allowed to harden into delicious candy or bars. the wafers are also great to melt for fondues, and they are ideal for adding oil-based flavours, orange, strawberry, peppermint - creating flavoured chocolate. the ideas are endless.
there are two mistakes to be careful of when working with compound wafers. the most common mistake is getting the wafers too hot during the melting process. if you must use a microwave, set it on defrost and stir the coating every ten seconds. also seizing will occur if just one drop of water gets into the wafer. sometimes adding just a small amount of liquid lecithin will save the batch if water has caused it to seize.
store at 65°f in a dry, odourless environment.
Point of Interest:
compound dark chocolate wafers are a product that melt and re-harden without tempering. it tastes like chocolate, as it should; the only difference between compound dark chocolate wafers and a similar pure dark chocolate wafer is that the cocoa butter component in the compound wafer has been replaced with a less-tempermental vegetable butter.