Hear me out: While I don’t know about chocolate candies and the like, all chocilate baking recipies I’ve ever used call for vanilla. I’ve accidentally forgotten the vanilla before and the resulting flavor profile was really flat, bland, and rather unenjoyable.
Vanilla is an incredibly important base flavor for a lot of things, and helps balance out cacao. For that reason alone I’d say vanilla is objectively better because even chocolate wouldn’t really chocolate in a lot of - if not all - circumstances without it.