Seized chocolate is sometimes as much a mystery as the health benefits of chocolate itself.
For hundreds of years, the timing of its appearance frustrates chefs & candy makers all around the world.
Chocolate candy making at home is sometimes even worse! No matter what though, we all experience how heat & moisture can wreak havoc on melting chocolate.
We soon find that this feel-good, melt-in-your-mouth solid, doesn't just melt like butter.
The reasons for the gooey clumped state of melted chocolate is sometimes easily discovered.
Seizing could be caused by more than one thing. It can happen from water–steam from double boiler, moisture from a wooden spoon, and, even condensation building up on the lid we used on the double boiler which is something we should never use,
Heat is just as much a problem and it's where we find the "true grit" of seized chocolate.
Problems easily occur due to over heating from the microwave-ovens un-even heat, or direct heat of a burner.
You'll even find that daring the conventional oven, simply not watching temperature, and other heating applications are problematic as well.
There must be 1001 ways to seize chocolate, but few cures at which to salvage. We can add more liquid to transform the error into syrup, or even turn it into a ganache for chocolate truffle recipes.
Does it matter what liquid to use? Probably not as seized chocolate is usually due to a water-based liquid. If we can figure out the what caused seizing, then use that source. Just know this batch won't return to solid.
At home, we usually only have as much chocolate on hand as needed to prepare for the given project–chocolate wedding favors, chocolate dipped tuxedo cherries, or whatever.
Patience. There is something about that special "project" we meticulously work to perfect. We will marvel at it bit..., and then we begin to think, "if I can just fix that one little thing..."
I know it's tempting, but try to stay away from touching after you create. With chocolate, if the creation is relatively close to the intended results, chances are that no one will notice that tiny flaw but you. Leave it alone! Make a separate batch if it is bothering you..., I promise, you'll respect yourself in the morning.
Remember, cocoa butter has a melting point lower than your body temperature. Touching the chocolate (even cooled) will definitely "leave a mark."
By the way, if you've ever wondered where you can find good cocoa butter for thinning your chocolate, look under "Cocoa & Vanilla" right here Raw Organic Cacao
There will always be that one time when the unexpected seized chocolate rears its ugly head.
No matter how hard we try to solve the mystery of chocolate, it always seems to keep something hidden.
All we can do is our best and learn from our mistakes.
So hang in there 1002 ways!
Remember, if it's caused from liquid such as water, simply make some ganache and enjoy the mistake!
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