The advent of non-tempering compounded chocolate coatings is not new. They have, in the majority of bakeries in the English speaking world at least, replaced chocolate coverture. Just as well too, as many bakeries today have to reply on unskilled staff to preform so many bakery functions.,,Bakels have been manufacturing these compounds for twenty years at least and have re-equipped all their plant in recent years to produce chips rather than the traditional blocks or slabs.,,The chips are less labour intensive at the point of manufacture and at the customer level, they are much easier to use with quick melt down.,,Eaten on its own is as smooth and clean eating as many confectionery chocolates. The selected fats used also contribute greatly to the handling properties. The coating will be found to withstand temperatures at which coverture would soften or melt. The coating does not crack or become dull and because of these features it is a pleasure to work with.,,In the event that the product should be found to be too thick for certain applications it may be thinned down by the addition of 10% – 20% of a hard setting vegetable fat at the melt down stage.