Use the recipe for Vanilla fudge, and make it in the same manner, but
do not add your chocolate until you take it from the stove and commence
creaming it. Then add enough finely grated or chopped chocolate to
give it a good chocolate color, also add the tablespoon of vanilla to
it, and you will find that you have a much finer chocolate fudge than
you would have by cooking the chocolate in it, as most people do, and
also, they generally put too much chocolate in their fudge; so only
put enough in it to give it a good color. As this is very hot when you
put the chocolate in, it will readily melt, and work through the batch
while creaming it.