I am trying to make cake pops. I understand that you bake any cake, crumble it, add a little frosting to help with the rolling of small cake balls, and then put on a stick and dipped. What I don't understand is: When I watched a few videos online and saw they dip the balls in candy coating, I was confused if that was tempered chocolate or in fact a special candy-like ingredient. The chefs in the video melt the small pellets/chips and do not temper anything, they just directly dip the balls into the coating. When they dry, there is no blooming that you would normally get from untempered chocolate. So my question is: What's the difference between Candy Coating and regular chocolate? Thanks.