Which ingredient is NOT typically used for making chocolate paintings?

The ingredient that is not typically used for making chocolate paintings is caramel. Chocolate paintings primarily involve the use of chocolate as the main medium, which can be tempered and then used to create fine art or decorative elements on cakes and desserts.

Marzipan and pastillage are both alternative mediums that can be utilized in pastry work but are not commonly associated with chocolate paintings. Marzipan is a sweet almond paste that can be shaped and colored, while pastillage is a sugar paste that hardens and is used for creating intricate decorations.

In contrast, caramel, while a popular ingredient in many desserts, does not lend itself well to the painting technique due to its liquid form when heated, and it dries to a hard texture that can crack rather than flow or blend like chocolate can. Thus, it does not provide the flexibility and finish desired in the art of chocolate painting.