4 Best Melting Chocolate for Molds

If you’re making a fresh batch of delectable chocolate candies, you need to have some top-notch melting chocolate on hand. The right melting chocolate will not only make the process so much easier, but the results will be sensational: the perfect bite-sized chocolate candy that tastes as if it was sent from an angel.

But which melting chocolates are best? My favorite melting chocolates come from brands including Wilton, Merckens, and Ghirardelli. However, my favorite pack of melting chocolates comes from Wilton. I love the pack because it comes with milk and white chocolate.

Hey! My name is Michelle, and if you didn’t know already, I’m a baking enthusiast with over ten years of experience. I try to spend as much time in my kitchen as possible, whether it’s making treats for my kids’ school bake sale or whipping up a goodie for a client. 

I’m here to share which melting chocolates I find are the best for molds!

4 Best Melting Chocolate for Molds

There are plenty of wonderful chocolate for molds out there, but I decided to pick the top four. These melting chocolates rank leaps and bounds above the competition in terms of ease of use and flavor. 

1. Wilton Light Cocoa and Bright White Candy Melts Candy Set

I’m not ashamed to say that I’m someone that loves to find a deal and save money, especially in this day and age. Not only that, but I love it when I can purchase a baking tool or set that allows for ultimate versatility – and that’s exactly what this set from Wilton is about.

The Wilton candy melt set comes with four 12-ounce packages so that you can make plenty of chocolate molds. 

The best part is that it comes in two flavors: milk chocolate and white chocolate. This allows for ultimate melting creativity, especially if you’re like me and have an obsession with white chocolate (yum).

Aside from superior versatility, these Wilton melting chocolates are a cinch to use – even if you’re new to becoming a baker. That can be used with your go-to double broiler, your DIY double broiler, or even in the microwave!

Oh, and did I mention they’re delicious? The milk chocolate and white chocolate versions are some of the most delicious things I’ve ever tasted. They won’t disappoint!

2. Merckens Chocolate Melting Wafers

Like Wilton, Merckens is another trusted brand name in the chocolate-melting biz. They consistently release products that bakers love, and this sentiment holds true for their chocolate melting wafers.

This pack is sold in one, two, or five-pound bags, so you can purchase lots of melting chocolate at once. After all, the last thing you want is to find yourself without enough chocolate when you need it most. (I think I had a nightmare about that once!).

Aside from the impressive package sizes, these Merckens chocolates are a must-have because they produce the silkiest and creamiest results. You will be thrilled with the consistency when making chocolate molds. They’re super high-quality and taste like liquid gold, too.

3. Callebaut Belgian Dark Couverture Chocolate Semisweet Callets

Some people repel milk chocolate and white chocolate, only indulging in the intense, luxurious, and somewhat bitter flavor of dark chocolate. Sound like you? Then I highly recommend purchasing and using the Callebaut Dark Chocolate Callets.

These 5.5-pound bags are filled with dark chocolate crafted by roasting the whole bean, ensuring a pronounced taste with delicate top notes. 

Once melted, the chocolate will take on a desirably smooth consistency that’s perfect for molds. At this point, you may also notice a touch of vanilla flavor, creating the most sensational pieces of dark chocolate you will ever sink your teeth into.

4. Ghirardelli Melting Chocolate Candy Wafer Melts

Last but not least, I had to add the Ghirardelli melting candy wafers. Why? Because, well, it’s Ghirardelli. I may have been smitten for not adding this brand to the list!

People love Ghirardelli chocolate because of the impressive flavor that melts in your mouth. But with these wafers, you can melt for your molds before the chocolate melts in your friend’s, family’s, or client’s mouths.

The pack comes with three 10-ounce bags, so you won’t have to worry about buying more melting chocolate for quite some time. The bags are entirely resealable, ensuring your chocolates stay nice and fresh for the next melting ceremony.


Well, now you know the top four melting chocolates for molds that will see you through all of your upcoming molding projects. If you want to learn more about the best melting chocolate for molds, check out these commonly asked questions below.

Can you use any chocolate for chocolate molds?

Essentially, any chocolate (that contains some amount of fat) can be used for chocolate molds. However, if you’re not picky with the chocolate you select, the results may not be as good. 

That said, it’s best to stick to chocolates purposefully designed for melting into chocolate molds – as the four mentioned above.

Can I use Hershey’s bars as melting chocolate?

Hershey bars can be melted and used when you’re in a pinch. However, again, the quality may be adversely affected. If you can, buy chocolate explicitly made for melting into molds. You can consider buying in bulk to help reduce the chances of needing to opt for Hershey bars!

Do you have to grease chocolate molds?

You do not need to grease chocolate molds like you need to grease a baking pan for cakes or cupcakes. That’s because chocolate contains high amounts of fat that will prevent them from sticking to your mold.

The Right Melting Chocolate Will Transform Your Mold

With the best chocolate to use for molds, you can create delicious candies like never before. I like the Wilton pack because it comes with my two favorites, milk chocolate, and white chocolate. However, Merckens, Callebaut, and Ghiradelli are fabulous choices.

What type of melting chocolate for molds is your favorite? Which one do you plan on buying for your upcoming melting and molding adventure?

About Michelle
I have been a lover of sweets since day one. This led me on a self-taught baking journey starting at the age of 13. It's been over 10 years since the start of my baking adventures, and I’ve learned a lot along the way. Now, people rave about my delectable treats, whether it’s a chocolate cake or a strawberry crepe.

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  • Katie

    What chocolate do you recommend using to make milk chocolate nonpareils?

    Thank you.

    • Michelle

      Hi Katie,
      Any of these can work, but I particularly like Ghirardelli semi sweet chocolate!

  • Karen comery

    You might be my saviour, I’ve started a personalised chocolate slab business I’m using Aldi milk chocolate I’m struggling to stop it either suffering from fat blooming or sugar blooming . I was tempering it that didn’t work I then just melted it. This works for for a week or so then starts going white! Im beside myself . I’ve changed how I clean the moulds and store them. Would better quality chocolate change this problem? My product is so popular but I’m racked this anxiety as it won’t last it’s jolted my creativity as I lacking the confidence that I’ll ever get past this problem. Hope you can help
    Many thanks

    • Michelle

      If you’re absolutely sure you’re using the proper technique to temper your chocolate, I highly recommend opting for a higher-quality chocolate to see if that helps.