Chocolate and confectionery glaze are professional raw materials for confectionery, bakery, and ice cream production. Natural chocolate is made from cocoa mass and cocoa butter without substitution by vegetable fats. Available in callet (coin) form for convenient dosing and tempering: dark (cocoa content 50–70%, slightly bitter rich taste), milk (30–40% cocoa, creamy taste), white (without cocoa mass, based on cocoa butter). Confectionery glaze is a product based on cocoa powder with cocoa butter substitutes (lauric or non-lauric). It is significantly cheaper than natural chocolate, does not require tempering, and hardens quickly. It is used for glazing candies, bars, ice cream, pastries, biscuits, and waffles. Types of glaze: dark, milk, white. Packaging: blocks of 5–25 kg, callets in bags of 15–25 kg. Production and import: Russia, Belgium, Ivory Coast. Keywords: chocolate, chocolate glaze, coating, production chocolate, couverture, chocolate callets, dark chocolate, milk chocolate, white chocolate, glaze for ice cream.