Shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Confectionery coating shortening made from hydrogenated coconut or palm kernel oil is a firm, brittle-when-cool white fat designed for coating chocolates, dipping fruit and pretzels, and molding candy shells, since it sets up quickly and snaps cleanly at room temperature without the tempering steps real chocolate requires. It is a staple in candy-making and confectionery kitchens for enrobing truffles, bark, and cake pops, and is also used in some non-dairy whipped toppings and pastry fillings where a stable, neutral-tasting fat is needed.

Store it in a sealed container in a cool, dry pantry away from heat and light, where its hydrogenated structure gives it a long shelf life without refrigeration. It is essentially pure fat, at 884 calories and 100 grams of fat per 100 grams with no protein, carbohydrate, or sugar, though it does carry 13 percent of the Daily Value for vitamin E per 100 grams. A tablespoon weighs 13 grams, and like any shortening it is used in carefully measured small amounts as a functional coating and molding fat rather than a food eaten on its own.