Chocolate Wafer Cookies Recipe - Smells Like Home (2023)

FAQs

Chocolate Wafer Cookies Recipe - Smells Like Home? ›

Nabisco's Famous Chocolate Wafers have been discontinued from Mondelez International's product line to make way for a “new innovation,” according to a Facebook post in the Nabisco Famous Chocolate Wafers Fan Club group, which has more than 1,500 users.

Nabisco's Famous Chocolate Wafers have been discontinued from Mondelez International's product line to make way for a “new innovation,” according to a Facebook post in the Nabisco Famous Chocolate Wafers Fan Club group, which has more than 1,500 users.

Ingredients. Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid), Sugar, Canola Oil, Cocoa (Processed With Alkali), High Fructose Corn Syrup, Baking Soda, Salt, Soy Lecithin, Artificial Flavor.

Store-bought or homemade chocolate wafer cookies can be used interchangeably in recipes. Other thin and crisp cookies such as ginger this, or graham crackers are good substitutes for recipes that call for chocolate wafer cookies.

A chip has less cocoa butter than wafers or chunks, which gives it that robust, tall disposition. Chips will stand up when melted (instead of melting into an even puddle), which helps hold the cookie up.

We melted a batch of Ghirardelli wafers and used it to dip cookies, pretzels, and strawberries, comparing these with the same items dipped in tempered chocolate. THE VERDICT: The Ghirardelli wafers set up shiny and snappy, but they tasted a bit waxy and lacked the robust flavor of the tempered premium samples.

Nabisco Famous Chocolate Wafers Appear to be Discontinued.

Nabisco, the company that makes Oreos, does in fact make plain chocolate wafer cookies not dissimilar to the cookie part of an Oreo, and they've been making them since 1924.

This white film does not mean the chocolate is moldy or has gone bad. It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom.

What are the ingredients in Ghirardelli chocolate wafers? ›

Ingredients. Sugar, Hydrogenated Palm Kernel and Palm Oils, Nonfat Dry Milk, Cocoa - Processed with Alkali, Cocoa, Glyceryl Lacto Esters, Soy Lecithin - an Emulsifier, Salt.

Candy melts are a type of compound chocolate. These mock chocolates use less expensive ingredients to mimic the real thing. Some may call them confectionary coating, candy coating, candy wafers, or confectionery melts- they are all the same and has the same function.

Chocolate Melting Wafers are small disk-like pieces of chocolate that are preferable for melting (over chocolate chips) because they have no stabilizers in them. These are great for dipping truffles and candy or whenever you need to melt chocolate for baking.

The explanation for the difference can be found on the ingredient label. True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can't be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil).

Yes. You can use regular chocolate instead of candy melts for cake pops and dipped desserts. However, real chocolate is harder to melt. Depending on the type of chocolate, you may need to use a double boiler method and a low temperature to ensure your chocolate doesn't seize.

Candy Melts®, candy wafers, chocolate coating, almond bark—they're all products made for dipping, molding, and coating without needing to temper chocolate. I'll call them candy wafers here, but if you see them sold under another name, don't be alarmed. They'll all work just the same.

All chocolate, including Merckens milk chocolate wafers, must be tempered in order to maintain its smooth texture and glossy appearance. Tempering chocolate is a process of heating and cooling the chocolate so that it will set properly. If chocolate is not tempered, it can appear dull and have a grainy texture.

Whether it's thinned with EZ Thin or vegetable shortening, Candy Melts will still harden and retain its sheen.

Oreo Double Stuf Cookies

Nabisco introduced Double Stuf Oreos in 1974 by taking the nation's top cookie brand and offering customers more of it. The idea was straightforward and of course, successful. Indeed, for the second time in this list, Oreo is clearly the best-selling cookie brand in America!

Mondelez has halted production of its lighter Oreo spin-off Thins following months of declining sales. A spokeswoman for Mondelez confirmed the biscuits were no longer available after they disappeared from sale at Tesco, Sainsbury's and Asda.

Why did Nabisco stop making marshmallow sandwich cookies? ›

They were two vanilla wafers and sandwiched between them was a yummy marshmallow. No jelly or other stuff. We also contacted Nabisco and they said it was out of production due to poor sales.

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually eclipsed Hydrox in popularity, which resulted in the Hydrox cookies being perceived as an Oreo off-brand.

The Oreo Biscuit was renamed in 1921 to "Oreo Sandwich"; in 1948, the name was changed to "Oreo Crème Sandwich"; and in 1974 it became the "Oreo Chocolate Sandwich Cookie", the name that has remained to this day.

The Story of the Vanishing Cookie Hydrox® “The Original Sandwich Cookie,” debuted in 1908 as the signature product of Sunshine Biscuits®. The cookie ruled the category until 1912 when National Biscuit, later Nabisco®, created Oreo® to compete with Hydrox®.

Teuscher. Named the Best Chocolate in the World by National Geographic Magazine, Teuscher delivers a divine chocolate experience resulting from years of chocolate passion and tradition.

Callebaut chocolate enables chefs to create outstanding menus that don't compromise on quality and will satisfy your customers tastebuds. Leave a lasting impression.

Just like with other types of chocolate, if white chocolate comes into contact with water it will seize. Even a small drop of water or a bit of steam touching the chocolate will cause it to become thick and grainy, and it will not melt.

This coating is called "chocolate bloom" and appears naturally. Although it can make the product taste a bit different, it's not harmful. There are a few reasons why chocolate bloom can occur: If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients.

What is the difference between candy melts and regular chocolate? The main difference between candy melts and regular chocolate is the use of cocoa butter. Candy melts use palm kernel oil and other vegetable oils in place of cocoa butter. These oils eliminate the need to temper the candy melts.

According to their own website, Ghirardelli is one of the few chocolate companies in the United States to control every aspect of its chocolate manufacturing process, rejecting up to 40% of the cocoa seeds shipped in order to select what the company calls the "highest quality" seeds.

Do Ghirardelli chocolate wafers need to be tempered? ›

Once melted, these dark coating wafers become the perfect topping or decoration for bonbons, fruits, pretzels, truffles, and other decadent desserts. Best of all, they're easy to melt, stir, and use with no tempering required!

With Ghirardelli chocolate, higher cacao content means that the chocolate tastes darker, has more intense chocolate flavor, and has less sugar.

If you don't have EZ Thin on hand, you can also add a small amount of solid white vegetable shortening, using the same technique of starting with a small amount and adding in more as needed. We don't suggest using milk, water, cream, butter or half-and-half to thin your melted candy.

What Melts Better, Semi-Sweet or Milk Chips? Semi-sweet chocolate has a higher cocoa content which makes it more likely to melt quickly, while milk chocolate has a lower cocoa content that gives it a creamier taste.

Tips for Melting Chocolate

Always make sure the chocolate you are melting is chopped in uniform pieces. You can use chocolate chips, baking chocolate or wafers. NEVER add water when melting chocolate.

The ideal chocolate for melting and dipping is called "couverture" chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly.

Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly. Chocolate chips are already the ideal size for melting.

Mixing "real" chocolate with candy melts shouldn't be a problem, in my opinion. I've mixed various chocolates together for dipping purposes and have had no trouble with it. Granted, I haven't tried every possible combo, but I can't imagine a reason it wouldn't work.

Nabisco's Famous Chocolate Wafers have been discontinued from Mondelez International's product line to make way for a “new innovation,” according to a Facebook post in the Nabisco Famous Chocolate Wafers Fan Club group, which has more than 1,500 users.

Should I use Candy Melts or white chocolate? ›

Candy melts and white chocolate both can be used for coating and dipping. However, candy melts are used for those purposes only, while white chocolate can be used for decorating, flavoring, and other applications.

I don't add anything else to my chocolate chips when melting, unless I need to thin out my chocolate for drizzling (more on that below). SAM'S TIP: Make sure your bowl is completely clean and dry! Even a tiny bit of water can cause your chocolate to seize (meaning become grainy/unusable).

Fixing Seized Chocolate

Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth.

Seized Candy Wafers

In this case, some serious moisture has come into contact with your candy. Using water-based colors, alcohol-based flavorings, a wet bowl, or simply a wet utensil for stirring are all known for causing this disaster.

Once your candy is almost completely melted, quickly remove the bowl from the heat and continue stirring until smooth and glossy. If your candy starts to thicken or harden, you can remelt it by placing it back on the pot and stirring over low heat.

When chocolate is melted, the molecules separate. When you temper the chocolate, you bond those molecules back together so your chocolate will harden with a glossy, crisp finish.

Slowly heating and cooling melted chocolate while stirring puts it into temper. If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, which results in an unattractive chocolate that is dull or has white streaks running through it.

One of the best combinations worth trying is semisweet chocolate chips and dark chocolate chunks. You will not only get a more complex flavor of your chocolate chip cookies but also a pleasant mixture of small chocolate pieces that almost disappear into the baked dough, along with chunks of melted chocolate.

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.

Melted butter is best suited for drop doughs such as chocolate chip, peanut butter, and sugar cookies, as well as most cookie bars. You can usually adapt recipes that don't originally call for melted butter to use this technique if you're looking for an even fudgier texture.

What is the difference between melting wafers and chocolate chips? ›

Chocolate Melting Wafers are small disk-like pieces of chocolate that are preferable for melting (over chocolate chips) because they have no stabilizers in them. These are great for dipping truffles and candy or whenever you need to melt chocolate for baking.

The ingredients that go into the two are different. Melting chocolates are made with cocoa butter so it can be melted and reset multiple number of times. On the other hand chocolate chips are made with temperature stable oils so they can be used in baking and other high temperature applications.

Candy Melts®, candy wafers, chocolate coating, almond bark—they're all products made for dipping, molding, and coating without needing to temper chocolate. I'll call them candy wafers here, but if you see them sold under another name, don't be alarmed. They'll all work just the same.

Ghirardelli melting wafers are also easy to find. They melt smoothly and have a thinner consistency than Wilton candy melts. They taste better too.

Introduced in 1924, Famous Chocolate Wafers are crispy and mildly sweet chocolate wafer that make creating desserts easy. Whether you are using as a chocolate crumb crust for cheesecakes or decorative accents for seasonally inspired desserts, the recipe ideas with Famous Chocolate Wafers are endless.

In 2011, Kraft Foods announced that it was splitting into a grocery company and a snack food company. Nabisco became part of the snack-food business, which took the name Mondelēz International. The first use of the name Nabisco was in a cracker brand produced by National Biscuit Company in 1901.

Flatter, larger, meltier shapes that easily stand in for fèves are called chocolate discs (or disks) or wafers. They're usually level and round, ideal for melting but also roughly chopping to fold into batters or doughs.

Teuscher. Named the Best Chocolate in the World by National Geographic Magazine, Teuscher delivers a divine chocolate experience resulting from years of chocolate passion and tradition.

Who makes the most expensive chocolate? ›

Answer: To'ak's Art Series Guayasamín chocolate and House of Knipschildt's La Madeline au Truffe are some of the most expensive gourmet chocolates to try. DeLafée of Switzerland also offers a DeLafée Gold Chocolate Box that comes with an actual antique Swiss gold coin making it a royal indulgence.

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually eclipsed Hydrox in popularity, which resulted in the Hydrox cookies being perceived as an Oreo off-brand.

Oreo boycott (also known as the Nabisco boycott and Mondelez boycott) is a boycott of the Oreo cookie and other Nabisco-manufactured products, including Chips Ahoy! and Cheese Nips. The boycott was prompted by the Mondelez company's decision to close its American factories and move production to Mexico.

These wafers, or Obleas as they're called in Mexico, are traditional Mexican snacks and are made only with wheat flour, water, corn oil, and artificial colors. Obleas can be eaten with arequipe, dulce de leche (milk caramel), jam and/or sweetened condensed milk in the middle.

The recipe for vanilla wafers was first invented by Gustav A. Mayer in the 19th century, which he sold to Nabisco, who released the cookies as "Vanilla Wafers" in 198, according to a 1999 article from FORTUNE magazine.

Ever wonder what the breakable sections of the HERSHEY'S Milk Chocolate bar are called? Each one is a "pip." Share a pip with your friends today!