To Make Milk Chocolate.—Take one ounce of rock chocolate and scrape it to a powder; mix with it one pound, or rather less, of powdered white sugar, and make the whole into a paste with milk. It must be mixed smooth; then add more milk. Set the chocolate in a double saucepan and simmer gently for five minutes or so; then spread a layer on greased paper, and leave it to cool. When cold break the chocolate into convenient pieces, and store it in air tight receptacles. Use a double pan, as directed, or the contents will burn; stir constantly until the sweet is cooked.
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https://paperspast.natlib.govt.nz/newspapers/KCC19130315.2.48.3
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King Country Chronicle, Volume VII, Issue 550, 15 March 1913, Page 6
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105Page 6 Advertisements Column 3 King Country Chronicle, Volume VII, Issue 550, 15 March 1913, Page 6
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