Chocolate Coating with High Melting Point

Looking to create a compound chocolate coating for a client that wont melt at higher temperatures (above 130°F) when products are being shipped. Would prefer to keep a clean label if possible but I am open to any suggestions or ideas that might help. Client is currently using a palm kernel oil base for the coating if that is helpful information.

You should ask your supplier for higher melting CBS fat that you replace part of your base fat …