If you’re planning on making your own chocolate candies, dipped strawberries or pretzels, or drizzling some melted chocolate to make edible lace, you’ll need to start with the right chocolate.
But what’s the best chocolate to use for melting? The best chocolate for melting is sold in small chips or wafers so that they melt quickly, and often have added oil to help them stay melted for longer. Different types of melting chocolate may work best for different types of baking or candy making.
In this article, we’ve researched the best chocolate for melting and come up with our top 9 recommendations that will work for dipping strawberries, coating cake pops, making chocolate candies and so much more!
What Makes Chocolate Good for Melting
All chocolate will melt, but not all chocolate will resolidify nicely. Often, after chocolate melts it develops as dull, almost chalky appearance. It can also be brittle, rather than snappy.
Good melting chocolate will melt at low temperatures and become smooth if done correctly. Even good melting chocolate can become lumpy or seize if you’re not careful, but it’s much easier to melt than average chocolate.
Great melting chocolate will harden smoothly, with a glossy sheen and a nice snap when it’s broken.
Higher quality melting chocolate will be made with a higher percentage of cocoa butter, increasing the fat content without diluting or altering the flavor. Lower quality chocolate will add fat using cheaper oils, often vegetable or soy.
Of course, all the best melting chocolates also taste amazing, so don’t forget about taste!
How to Make a Dipping Chocolate
Whether you’re melting chocolate to drizzle over a cake, dip some fruit or pretzels in it, or use it to coat candies, you need to make sure it melts smoothly and evenly to be used for dipping.
Follow these 3 simple tips for success every time:
- Avoid moisture: Any liquid can cause your chocolate to seize. If you want to thin out the chocolate, use oil or a fat. Cocoa butter is going to give you the best chocolate flavor, but any neutral flavor oil or even butter will do. If you want to melt chocolate with milk, you need to do so very carefully because milk is both a fat and a liquid.
- Don’t overcook your chocolate: Heat it only long enough to mostly melt all the chocolate and then stir to distribute the heat and finish the melting process.
- Remelt your chocolate as needed: Take your melted chocolate off the heat as soon as it’s melted. Overheating could ruin your chocolate, so it’s best to just rewarm it as necessary to protect it from overheating.
We have a whole article on melting chocolate with milk, so be sure to check it out if you’re new to the wonderful world of melted chocolate!
9 Best Chocolates for Melting
Each of the chocolates on this list has a particular strength that we’ve made note of, but it’s also important to realize that most of the chocolates on this list can be used for almost any type of melting.
The only exceptions are to fondue chocolate and white chocolate, which are both specialty chocolates.
So without further ado, here’s our top picks for melting chocolate:
|1.||Nestle Toll House Milk Chocolate Morsels||Drizzling|
|2.||Ghirardelli White Chocolate Baking Chips||White chocolate|
|3.||Lily's Dark Chocolate Chips||Strawberries|
|4.||Merckens Milk Chocolate||Melting into molds|
|5.||Callebaut Belgian Dark Couverture Chocolate||Dipping|
|6.||Ghirardelli Chocolate Dark Melting Wafers||Cake pops|
|7.||Hershey's Milk Chocolate Baking Chips||Candy coatings|
|8.||ChocoMaker Chocolate Dipping Candy||Fondue|
|9.||Dolci Frutta Hard Chocolate Shell||Pretzels|
Check out these delicious melting chocolates in more detail. And best of luck with your chocolate confections!
1. Nestle Toll House Milk Chocolate Morsels
Nestle Toll House and chocolate chip cookies are almost synonymous. It’s hard to imagine one without the other, but these milk chocolate morsels are for more than just cookies.
These melt easily and stay melted, so they make great chocolate for drizzling, as it will stay liquid long enough for you to pour and decorate with, even if you’re a perfectionist.
- Best melted chocolate for drizzling
- Melt smoothly, quickly, and easily and stay liquid longer than most chocolate
- Gluten-free, no artificial preservative, or colors
Biggest Drawback: These milk chocolate morsels melt so easily that, depending on where you are and when you’re buying them, they may actually melt in transit to your house.
This does not compromise the quality of the chocolate itself, so if you were planning on melting it anyway, just break it up as much as possible and then melt away. It’s highly unfortunate if you wanted the chips specifically, however.
2. Ghirardelli White Chocolate Baking Chips
Most people understand that white chocolate is not true chocolate, but if you love white chocolate, you probably don’t care about semantics much.
Ghirardelli is a premium chocolate brand, and their white chocolate chips are made with real vanilla, not vanilla flavoring or artificial vanilla. The flavor is creamy and sweet and satisfies chocolate cravings well.
- Best white chocolate for melting
- Made with real vanilla
- Melts easily and perfectly smooth
Biggest Drawback: Some white chocolate is made at least using cocoa butter, if not the dark chocolate liqueur that gives traditional chocolate the rich brown color. Ghirardelli, however, doesn’t do this.
They only use milk, oil, sugar, and vanilla for these products. Many feel like this is deceptive but, the flavor is rich and creamy and hits all the right notes, even without the cocoa butter.
3. Lily’s Dark Chocolate Chips
Lily’s chocolate targets health-conscious chocolate lovers. Their dark chocolate is full of antioxidants and delicious flavor, without the added sugar.
Lily’s makes their chocolate with Stevia which reduces calories and sugar content but still fulfills the sweet-factor.
- Best melting chocolate for dipped strawberries
- Useful for Keto-friendly and diabetic-friendly baked goods
- Certified gluten-free, non-GMO, and fair trade
Biggest Drawback: Being sugar-free has some drawbacks. Many people don’t care for the flavor, more specifically the after taste, that comes with using Stevia.
These chips also have erythritol which can lead to digestive issues for some people with sensitive systems. The flavor is reduced by baking, though if you’re sensitive to the ingredients, it’s best to choose an alternative brand.
4. Merckens Milk Chocolate
Merckens Milk Chocolate wafers are made specifically for making candy out of them, so they’re perfect for melting and pouring into molds.
The wafers are thin and melt quickly and they are rich with cocoa butter helping to keep the liquid smooth and glossy. Even after re-solidifying and they don’t need to be tempered.
- Best chocolate for melting into molds
- Melts at a low temperature and doesn’t require tempering for candy making
- Works well for fondue pots, coating cake pops, and more
Biggest Drawback: This is far from premium quality chocolate. Even though it melts easily and is great for making candies that look pretty, they will not taste like high-quality premium chocolates.
The chocolate is good and very useful for what its designed for, but it doesn’t have the rich, full flavor of a more-premium brand like Ghirardelli.
5. Callebaut Belgian Dark Couverture Chocolate
Couverture chocolate is made with a higher percentage of cocoa butter which, when melted, gives a smoother, glossier finish and a crispier snap when it’s broken.
Couverture chocolate is used by professionals whenever chocolate is needed for dipping or coating.
It also has a creamier flavor because of the higher fat content. This particular chocolate is still considered dark chocolate, at more than 50%, but will be much smoother in flavor and less bitter than some other conventional dark chocolates.
- Best chocolate for melting and dipping
- Couverture chocolate with 54.5% chocolate and subtle vanilla flavor
- Belgium-crafted using whole cocoa beans
Biggest Drawback: This product is made in Belgium and imported into the US. The ingredients list on the back can be confusing to some because English is not the first language used.
It’s difficult to even understand where the English is listed and not all the information is translated. Equally as confusing is the term “callets,” which are small discs, not quite wafers, and not quite chocolate chips.
However this shouldn’t matter in your melting and baking uses!
6. Ghirardelli Chocolate Dark Melting Wafers
This is the second appearance of Ghirardelli on our list. This dark chocolate is specifically made for melting and dipping.
When you’re working with delicate foods like cake pops, you want to be sure the chocolate is going to stay melted long enough to dip multiple items, cover those items smoothly, and harden with an aesthetic glossy appeal.
This chocolate is your secret weapon when it comes to perfect melting chocolate.
- Best chocolate for cake pops
- Melts in the microwave in 30–45 seconds
- Perfect for dipping candy, strawberries, pretzels, or cake pops
Biggest Drawback: These melting wafers are made with extra oil in them so that they don’t need to be tempered. It does alter the taste.
If you’re a pro at melting chocolate and, more importantly, tempering chocolate, you may prefer to get pure dark chocolate and add your own oil to taste, but for everyone else, they’re highly convenient and save time!
7. Hershey’s Milk Chocolate Baking Chips
Hershey’s is an iconic chocolate brand, but they’re more well known for candy bars than melting chocolate.
Their baking chips are delicious and melt smoothly, making a very versatile staple ingredient for your pantry. We love these baking chips specifically for creating a candy coating, because Hershey’s chocolate basically means candy anyway. It just tastes right.
- Best melting chocolate for candy coatings
- Great in all kinds of baking, but melts smoothly for dipping and coating
- Certified gluten-free with no preservatives, artificial colors, or flavors
Biggest Drawback: Many people who love the taste of Hershey’s chocolate bars and kisses have gotten into the habit of melting down the actual candy.
This baking chocolate will taste different from actual melted Hershey’s chocolate candies, but it is the closest in terms of the chocolate that we have found.
8. ChocoMaker Chocolate Dipping Candy
Not all melting chocolate works well in fondue fountains, so we always prefer to buy and recommend a product that specifically states it is made for fondue, like this chocolate from ChocoMaker.
It’s designed to be easily microwavable with no need for added oil and it will always melt quickly and smoothly. While it’s ideal for fondue, it also works equally well for candy making and dipping fruits to be coated.
- Best melting chocolate for fondue
- Delicious milk chocolate formula
- Melts quickly and smoothly in either a fondue fountain or the microwave with no oil needed
Biggest Drawback: This chocolate, like others on this list, is made specifically to melt and stay melted, which means that it has a higher than average oil content.
This can dilute the flavor a bit and, for chocolate connoisseurs, make it taste oily or waxy. It is highly convenient for a fondue fountain where the chocolate flavor is going to be enhanced by the fruit or treats being dipped.
9. Dolci Frutta Hard Chocolate Shell
Dolci Frutta has packaged their melting wafers directly in a microwave-safe container, eliminating cleanup and making your job in the kitchen even easier.
It also eliminates the frustration that comes from receiving a bag of melted chocolate in the middle of summer. If your Dolci Frutta chocolate is melted, it doesn’t matter at all. It just needs to be reheated a bit to smooth it out again.
- Best melting chocolate for dipped pretzels
- Packaged in a microwave-safe container for convenience and easy cleanup
- Quick-drying chocolate, perfect for dipping crunchy treats and snacks
Biggest Drawback: The instructions may not be perfect for every microwave.
To prevent your chocolate from burning rather than melting, don’t heat it as long as suggested, but rather check it much more frequently and only as long as absolutely necessary, stirring frequently.
What is a Substitute For Melting Chocolate?
If you don’t like chocolate, are allergic to it, or need to avoid it for any other reason, you may want to try candy melts instead.
They’re usually still made with milk or milk products so you still enjoy the creaminess of chocolate but without any actual cocoa or cocoa butter. Our favorite alternative for melting chocolate is Wilton Candy Melts Candy.
How Long Does it Take For Chocolate to Harden?
How long it takes for chocolate to harden after it’s been melted depends entirely on the type of chocolate you’ve melted. The higher the fat and/or oil content, the longer it will take to melt.
On the other hand, some melting chocolate, like the Dolci Frutta on our list, is designed to harden quickly.
If you want your chocolate to harden more quickly, prepare a baking sheet with parchment paper as your preparing your chocolate treats.
After dipping, coating, or drizzling everything, spread them out carefully on a baking sheet so that they don’t touch each other and place them in your fridge or freezer. The cold will help your chocolate harden more quickly.
If you want your chocolate to stay liquid longer, you can either add some oil or you can simply rewarm it. Don’t try to keep it over steady heat as it can overheat and you’ll ruin your chocolate, but it can be remelted as many times as necessary.
What is the Melting Point of Chocolate?
If you’ve ever had a handful of chocolates just to watch them melt in your hands, you’ve probably realized that the melting point of chocolate is lower than that of the average human body.
Chocolate should melt at temperatures between 86–90 F.
This will vary slightly on the type of chocolate you have. Melting chocolate will typically melt at even lower temperatures and, of course, candy-coated chocolate has a protective shell that takes much higher temperatures to melt.
Up Next: No-Bake Chocolate Cake