Chocolate Bars (New Shapes and Forms)

Chocolate for baking (other than chips and morsels meant for cookies) used to come only in bars or squares that required chopping to ensure easy, safe melting without scorching. Today, chocolate is also available in the small shapes that professionals use— no chopping required. These smaller shapes may be called wafers, disks, pistoles, pastilles, buttons, callets, or ribbons; they come in bags or boxes ready to measure and melt. Like bars, these are labeled by percentage. Do not mistake them for chocolate baking chips or morsels.