GuittardOrganic 74% Chocolate Baking Wafers, 12 OunceUSDA OrganicFair Trade CertifiedFair Trade CertifiedFair Trade Certified

Guittard chocolate is the best brand for baking, dipping, molding, and, most importantly, eating, and I have tasted and baked with a lot of chocolate brands! Very smooth and chocolatey without any hint of bitterness. I HIGHLY RECOMMEND Guittard chocolate and it does not disappoint. The chocolate was well packaged and arrived in perfect condition.

I highly recommend Guittard chocolate overall and this didn't disappoint. Arrived quickly, well packaged and in good condition.

I love love lov this chocolate. I break the pieces up to add with chocolate chips for cookies. I also break up to add to brownies, cupcakes, muffins, scones...you name it. Delicious, high quality chocolate.

I make special truffles at Christmas and this chocolate, makes them taste better, by far! The quality of the ingredient matters, especially with truffles! They melt quickly. Yum. I try to buy them if I see on sale, but either way, the price is worth it, in my opinion!

Smooth texture, great taste. A bit pricey, but worth it.

These went into a cookie recipe that included some home-made toffee, and the reviews were spectacular. Most loved the fact that the chocolate spread out a bit during baking, and the cookies really looked and tasted professionally made. They' re a bit expensive, and I'm not sure they really needed to be 74% cacao for this recipe, but they really made a noticeable difference in the look and taste of the final product.

The best baking (and snacking) dark chocolate!

If, like me, you don't have a marble slab or a bricklayer's slab tool for tempering chocolate, you can simply melt these wafers and get lusciously smooth chocolate, perfect for dipping candy centers into. Without adding a single other ingredient, it's smooth and intensely delicious. Use a double-boiler so the chocolate melts slowly, then use it right away. The only problem I had was that the chocolate layer came out a bit thicker than I wanted it to. I put the candies on parchment paper to cool and set. It might have been better to put them on a cooling rack and let the chocolate drip off to thin it. Otherwise, I'm feeling chuffed that for the first time in my life, I made what looks (pretty much) like bought candy, and it tastes absolutely terrific.