For coating chocolates, confectioners use what is called “Sweet Coating
Chocolate,” which is prepared expressly for this purpose, and you will
be able to purchase it of any confectioner who makes his own candy, or
any candy supply house, if you live convenient to one, and also in some
of the large grocery stores.
There are a great many different grades of coating chocolate, and we
strongly encourage using a good chocolate, as the better grades give
the best results; because there is less sugar in it, and it lends
itself more readily to the manipulations, gives a more glossy finish,
and has a much richer taste than the cheaper chocolates, which are
adulterated. Chocolate which sells for about forty cents a pound is a
good quality. You may, if you are unable to procure this coating, use
the ordinary cooking chocolate, which you will find in all grocery
stores. This is not so nice or satisfactory to use as the other
coating, and if you use it, we would advise you to add enough XXXX
sugar, after it is melted, to sweeten somewhat, and also to thicken it
which improves it. In writing these directions, we take it for granted
you will use the sweet coating, and will write them accordingly; but if
you should use the cooking chocolate, handle it in the same manner.