Gluten free. Can be melted on the stove, in a fondue fountain, or in the microwave; instructions on bag. Made with palm kernel oil for a smooth finished look after cooling. No tempering required.

Sugar, palm kernel oil and hydrogenated palm kernel oil, cocoa powder, nonfat dry milk solids, whole milk solids, reduced mineral whey powder, soya lecithin (an emulsifier), salt and artificial flavor; OU dairy kosher. Contains milk and soy; may contain trace amounts of peanuts due to common processing equipment.

Not actual chocolate, candy wafers are also known in the culinary world as compound coating or confectionery coating; a candy wafer is a chocolate-like product where the cocoa butter has been replaced with a different fat, usually palm kernel oil; with cocoa butter out of the picture, you will not have to temper this product to achieve shine, snap, and a smooth mouth feel; when using candy wafers, you need to melt the wafers and chill the finished product to ensure proper setup.

Candy wafers are like chocolate but with a few differences that make them easier to work with; for example, if you ever try to melt chocolate chips or chocolate bars, you may end up with a fudge-like mass too thick for drizzling, fondue, or painting inside a candy mold -- or worse, have the finished piece look white-ish gray and streaky after it set; candy wafers are easier to work with than chocolate, have comparable flavor, and yield a professional-looking product every time.

The microwave is the most popular means of melting candy wafers because it is a dry-heat method that is quick and convenient for people in their home kitchen: using a microwave-safe bowl, heat candy wafers at 50-percent power for 30-second intervals until wafers are melted; make sure to stir in between each 30-second round in the microwave: candy wafers will not change shape unless they are stirred; another melting method is the double boiler; instructions on package for melting with double boiler