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Melting: Melt Ghirardelli Candy Making and Dipping Wafers carefully. No need for tempering. Be sure all containers and utensils are dry.
Microwave Method: Place Ghirardelli Candy Making and Dipping Wafers in microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.
Stove Top Method: Place Ghirardelli Candy Making and Dipping Wafers in top pan of double boiler over low heat. Stir constantly until smooth and melted. Do not allow water to boil. For Use in Chocolate Fountains: Add 1 tsp vegetable oil for 12 oz of Candy Making and Dipping Wafers, then melt according to melting directions.
Dipped Strawberries: 1 basket large strawberries with stems, cleaned and dried. 12 oz Ghirardelli White Melting Wafers. Melt wafers according to melting directions. Hold each strawberry by stem and dip strawberries completely. Place coated strawberries on waxed paper. Cool in refrigerator for 10-15 minutes, or until hard. Variation: Before dipping, swirl Dark and White Melting Wafers together.
Store in a cool and dry place.
California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.