The main difference between chocolate candy coating and real chocolate is the oil base used. Candy coating has palm kernel oil or other fats while real chocolate has a cocoa butter base. Real chocolate is a bit more expensive and more difficult to work with than candy coating, but nothing beats the flavor. Good quality candy coating is easy to use, delicious in taste and is an excellent alternative to real chocolate. Beginners will enjoy the ease of working with candy coating while advanced candy makers may want to tryworking with real chocolate. Real chocolate must be tempered when dipping or molding. That means it needs to be a certain temperature (generally 86-89 degrees) when working with it, or your chocolates will not come out as desired. It is easy to use. Candy coating does not have to be tempered. Simply melt and it is ready to use.
Candy coating is sometimes called almond bark, summer coating, Candy Kote wafers or Candy Melts®. Chocolate-flavored candy coating is much easier than real chocolate to use, and the results are more likely to be successful for the novice. Candy coating does not have to be tempered, simply melt and it's ready to use. Candy coating is available in milk chocolate, dark chocolate, white, peanut butter, butterscotch, mint, and a variety of colors. Candy coating is also available in tubes called candy writers. Candy writers are ideal for detailing on finished candy pieces or painting details in candy molds. You may also add an oil-based food color to achieve colors not commercially available.>pHigh quality candy coating is delicious; high quality real chocolate is superb. Real chocolate is available in milk, dark or white. All real chocolate contains cocoa butter.
Information and image taken with permission fromAutumn Carpenter's Book, All About Candy Making. All rights reserved.