Heat milk, add grated chocolate and stir until just melted. Combine the sugar and salt in a heavy kettle or saucepan. Pour milk over sugar, add syrup and cook over low heat. Stir vigorously until sugar is dissolved. Increase heat and stir only until mixture boils. Boil gently. Occasionally dip to bottom and use a folding motion. Cook until reaches 234ºF. on candy thermometer or until it forms a soft ball when dropped into a cup of cold water. Remove from heat, add butter and set aside until it cools to room temperature. Beat vigorously with a spoon. Add vanilla and continue beating until it loses its shine and gloss and begins to thicken. Add nuts and pour onto buttered waxed paper or a buttered 12 x8 inch pan. When completely cooled, cut