What is the difference between chocolate wafers and the nestle choc bits?

Can anyone tell me what the difference between nestle's choc bits (or cooking chocolate) and chocolate wafers? The book I have is an American one, and I haven't seen these wafers that it refers to.
Cheers

Bettina - I would say the only difference would be the NAME & the size or shape.....

Depends on what the recipe is asking you to do - of it is melt them - then size and shape won't make a difference anyway!!!

So just measure by weight although it might not refer to that in the recipe - maybe one of the American girls might be able to help you out be weighing the ingredients for you.

MY advice is to seek out recipes locally - we have some amazing ones right here in OUR country - that use local ingredients that are easily sourced - don't try and make life difficult for yourself. American recipes are written for their products - their climatic conditions and their taste. Whilst I appreciate that some may be fantastic - I am sure a quick search right here in Australia will turn up something equally as fantastic

the wafers generally are quite thin for easier melting, chocolate bits tend to be like choc chips and have more fat in them so they dont fall apart so easily when cooking, probably the best alternative would be the nestle melts which look like chocolate buttons and melt really easily and smoothly

That's what I suspected. I have this great cookbook called "Hello Cupcake" and it's just delightful. They use all sorts or lollies and marshmallows and chocolate to make the details. They refer to these Chocolate wafers - which apparently come in an assortment of colours - and are also easier to handle the just melted chocolate????
I must say, I made 25 butterflies for cupcakes; their wings were dark and orange chocolate (coloured white choc bits) and I found piping them a challenge as the chocolate ran out really quickly. I didn't have the control I wanted. Does anyone have any suggestions about making it easier to pipe chocolate?