Melt chocolate and butter together slowly over a double boiler rather than direct heat to prevent seizing, ensuring a smooth, glossy final texture without graininess.

Lightly toast walnuts in a dry pan for 3-4 minutes before chopping and adding to enhance their natural oils and create a richer, more complex nutty flavor profile.

Mix Dutch-processed cocoa powder directly into your melted chocolate mixture rather than dusting afterward, as it integrates better and provides deeper color and smoother mouthfeel than natural cocoa.

Sprinkle sea salt on top of the fudge immediately after pouring into the pan so it adheres to the surface, creating bursts of salinity that cut through sweetness without dissolving into the mixture.

Refrigerate fudge for 1-2 hours until set but still slightly pliable before cutting, then chill final pieces for another 30 minutes to achieve that signature dense, creamy bite that melts on the tongue.