Merckens Chocolate Melts

Discover why professional candy makers and home bakers love Merckens Chocolate. Known for its smooth texture, delicious flavor, and easy melting, Merckens candy wafers are the go-to choice for dipping, coating, molding, and baking. Whether you’re making chocolate-covered pretzels, cake pops, truffles, or seasonal treats, Merckens delivers consistent results every time.
 Need help? Scroll down for our Merckens Troubleshooting Guide straight from the source, the manufacturer of Merckens! 

📄 Free Merckens® Handling & Troubleshooting Guide

Get professional tips for melting, cooling, and storing Merckens® wafers — straight from the manufacturer. Avoid bloom, fix thick coatings, and get perfect shine every time!

Download the Guide

✅ Top 5 Tips for Perfect Merckens® Candy Coatings

  1. Melt Low & Slow: Heat Merckens wafers to 115°-120°F, then let them cool to 98°-102°F before dipping or molding. Overheating can ruin gloss.
  2. Keep Water Away: Water will seize candy melts. Make sure bowls, utensils, and hands are completely dry before melting.
  3. Cool Properly: Finished treats set best at 45°-65°F with good airflow. Avoid leaving them at room temp too long, or condensation can form.
  4. Fix Thick Coating: If your wafers seem too thick (especially after storage), add Paramount Crystals or melted palm kernel oil a little at a time until smooth.
  5. Store Smart: Keep Merckens wafers in a cool, odor-free spot under 65°F and away from moisture to prevent bloom and keep them flowing perfectly.

Follow these pro tips to get smooth, shiny candy shells and perfect molds every time.
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