Real Chocolate vs. Confectionery Coatings

Real Chocolate vs. Confectionery Coatings: What’s the Difference?

Whether you’re dipping, drizzling, or molding, knowing the difference between real chocolate and confectionery coatings can make all the difference in your candy-making success!

What is Real Chocolate?

Real chocolate is made with cocoa butter, which gives it that signature snap, shine, and melt-in-your-mouth texture. It includes cocoa solids and sugar, and in milk or white varieties, also includes milk solids. But here’s the catch: real chocolate needs to be tempered — a process of melting and cooling to specific temperatures — to set properly and stay glossy, stable at room temperature, and not immediately melt in your hands.

What Are Confectionery Coatings?

Confectionery coatings (also called compound coatings or candy melts) are made with vegetable fats instead of cocoa butter. This swap means you can melt and use them without tempering — hooray for convenience! While they don’t have quite the same richness or texture as real chocolate, they’re perfect for projects like cake pops, chocolate bark, dipped treats, and colorful decorations.

Which One Should You Use?

• Use real chocolate when flavor and texture are the top priority — think truffles, ganache, or gourmet bars.
• Use confectionery coatings when you need easy melting, vibrant colors, or a coating that sets fast and firm — like for molds, drizzle, or candy crafts with kids.

So whether you're going for premium or practical, both options have a sweet spot in your kitchen!