Merckens Dark Chocolate Wafers are ideal for enrobing, dipping and molding, and many other decorating purposes, both for cakes, other baked goods, and a large number of sweet treats. They’ve been a trusted favorite for almost a hundred years – since 1921! Merckens delicious Dark Milk Chocolate Wafers – Great for parties or melt them and mold them into whatever you desire. Merckens Dark Chocolate Wafers can be used as a dipping chocolate, molding chocolate, or just a great snack. These are also great for Hot Cocoa Bombs — see recipe below!

Merckens wafers are compound chocolate, meaning that there is vegetable oil in place of the cocoa butter found in couverture chocolate. As a result, they are easy to melt and mold, with no need for tempering. You don’t have to worry about blooming with Merckens compound chocolates!

Ingredients: Sugar, Partially Hydrogenated Palm Kernel and Cottonseed Oils, Nonfat Dry Milk, Cocoa, Cocoa processed with Alkali, Glycerol Lacto Esters of Fatty Acids, Soy Lecithin added as an emulsifier, and Salt.  8-9% Cacao Merckens wafers are made in a plant that manufactures peanut flavored item. Those items are manufactured on segregated equipment. There is no shared machinery or tools. Merckens believes their product to be peanut free but suggest that the decision is a personal one made by the consumer.

Hot Cocoa Bombs

These make an impressive DIY food gift.

 Course Dessert
 Cuisine American
 Keyword DIY Food Gift
 Prep Time 30 minutes
 Cook Time 5 minutes
 Servings 4 bombs
 Author Kristen



  1. Melt 1 cup milk chocolate wafers in the microwave for 30 seconds. If they need more time, continue checking at 15-second intervals until fully melted, giving a good stir in between.

  2. Place one to two tablespoons of chocolate in each mold cavity. Using the spoon, pull the chocolate up the sides of the mold, making sure to reach the top. Wipe off any excess chocolate from the top of the mold. Repeat for all of the cavities. Refrigerate for 10 minutes.

  3. Melt 1/2 cup milk chocolate wafers. Again using a large spoon, coat the sides of the mold only, making sure to reach the top. Refrigerate for 10 minutes.

  4. Place a plate over the mold and CAREFULLY turn the mold onto it. The chocolate domes should release easily. If needed, gently pull the sides of the mold.

  5. Heat a large frying pan over medium-high heat. Place a half-sphere in the pan until you see a ring of chocolate (count to about 5). Place that back on a plate and fill with 2 tablespoons of hot cocoa mix and some marshmallows. Heat another half-sphere in the frying pan and then carefully place on top of the filled one. Take your finger and run it along the seam to seal. Refrigerate for a few minutes.

  6. If you wish to decorate, melt 1/4 cup of dark chocolate wafers in the microwave. Dip a fork in the melted chocolate and quickly move it back and forth over the hot cocoa bomb until coated as desired.

  7. To enjoy the hot cocoa bomb, place it in a mug. Warm 6 ounces of milk in the microwave or in a saucepan and pour it over the hot cocoa bomb. Enjoy!