Modern manufactured baking chocolate is typically formed from chocolate liquor into bars[1] and chocolate chips. Manufacturers may process the chocolate and then form it into bulk-sized ten-pound bars, which are then sold to confectioners and bakers.[2] Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering.[7] This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered.[7] Lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel.[7]