What type of chocolate is made with vegetable fats instead of cocoa butter?

Coating chocolate is specifically formulated to use vegetable fats instead of traditional cocoa butter. This composition allows it to have a different melting point and texture, making it more suitable for coating various confections like candies and snacks. The use of vegetable fats also reduces production costs and can provide a glossy finish, which is often desired in commercial applications.

In contrast, casting chocolate is typically used for making molds and shapes, but it still relies on cocoa butter for its texture. Molding chocolate is designed for easy handling and doesn’t necessarily use vegetable fats. Dark chocolate is characterized by its high cocoa content and absence of milk solids, relying on cocoa butter as the primary fat for its structure and flavor profile. Hence, coating chocolate stands out for its unique use of vegetable fats, making it the right answer.