Chocolate wafers

Wafer is a thin, crisp cake or biscuit, often sweetened and flavored. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. The crispness and lightness contrasts well with soft cream or chocolate.

Chocolate wafers are disks of flavoured candy that are used as a confectionary coating on cookies, fruit, ice cream, and desserts. Chocolate wafers also called melting wafers, candy melts, or melting chocolate.

Famous chocolate wafers were originally produced by the National Biscuit Company in 1924. The chocolate wafers are eaten as a cookie and they are also often ground up to use in chocolate crusts for cheesecakes and pies, layered with sweetened whipped cream in icebox cakes (refrigerator cakes), and used for ice cream sandwiches.

These chocolate wafers use the most basic of ingredients; butter, sugar, eggs, flour, vanilla, and unsweetened cocoa powder.
Chocolate wafers

Chocolate cookies and wafer

In the first half nineteenth century, sugar confectionary was industrialized and cheap sugar sweet became commonplace.

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