The luxury end of the market was occupied by the development of chocolate as a confection.
The term wafer usually refer to a thin crisp type of biscuit. The American products called wafers which are baked from batters enriched with eggs, and fat and sugar.
Most cookie and wafer formulations are suitable as components of chocolate confectionary and a wide range of textures, ranging from hard semisweet to shortcake or digestive can be used.
Because of their low moisture content and flow water activity, they need to be protected from moisture pick-up, which can lead to softening of the structure and the development of stake off flavors.
In chocolate confectionary, the chocolate itself acts as an effective, but not perfect, moisture barrier to the external.
Dark chocolate, with its higher proportion of solid-phase fat is more effective as a barrier than milk chocolate.
Sandwiched wafers are rich in filling with the filling being around 70% by weight as compared with 30% or less in sandwiched cream biscuits.
When filling wafers are chocolate enrobed or form part of a chocolate molded bar, the wafer component becomes even more subsidiary in term of composition.
Chocolate cookies are much easier to make using enrobing technology. Product based on shortcake or wafer laminated with fat creams chocolate are popular products. Very often the cookie is combined with a layer of caramel.
Chocolate cookies and wafer
