Measuring out chocolate is a pain: Either you chop up a big bar until you have more or less the right amount (and a lot of chocolate dust), or you have to submit to waxy chips. Pastry chefs use couverture wafers; they’re easy to melt and easy to measure. E. Guittard’s wafers are ever present on our test kitchen shelves—at least when they aren’t being sneaked for a snack.

E. Guittard couverture wafers, $12 for a one-pound box

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