Part 4/6:

When melting chocolate, it’s common to encounter a problem: chocolate seizing. This occurs when moisture comes into contact with the chocolate, causing it to clump and become gritty. However, there are simple fixes for this! If it happens, add a small amount of water or another liquid to help smooth out the clumps.

Stir your mixture well until it’s velvety and consistent, then transfer the fudge mixture to the prepared baking dish. If you're feeling adventurous, sprinkle some smoked sea salt on top for an extra flavor dimension.

Let It Set

Once you've poured the mixture into the baking dish, it’s time to let it cool. Place the dish in the refrigerator for about two hours to allow the fudge to solidify. This step is critical to achieving the perfect fudge texture.