Chocolate and confectionery coating — professional raw materials for confectionery, bakery, and ice cream production. Natural chocolate — made from cocoa mass and cocoa butter without substitution with vegetable fats. Available in callets (coins) for convenient dosing and tempering: dark (cocoa content 50–70%, rich bitter taste), milk (30–40% cocoa, creamy taste), white (without cocoa mass, based on cocoa butter). Confectionery coating — a product based on cocoa powder with cocoa butter substitutes (lauric or non-lauric). Significantly cheaper than natural chocolate, does not require tempering, sets quickly. Used for coating candies, bars, ice cream, pastries, biscuits, wafers. Types of coating: dark, milk, white. Packaging: blocks 5–25 kg, callets in bags 15–25 kg. Production and import: Russia, Belgium, Côte d'Ivoire. Keywords: chocolate, chocolate, confectionery coating, chocolate glaze, coating, chocolate for production, couverture, callets, chocolate callets, dark chocolate, dark chocolate, milk chocolate, milk chocolate, white chocolate, white chocolate, ice cream coating.