How to Smooth Seized Chocolate

If chocolate comes into contact with even the tiniest amount of water while melting, it will suddenly "seize," or turn hard and grainy. A single drop of water or a whiff of steam can trigger particles in cocoa butter to solidify into a dull mass. Ironically, adding more liquid will help smooth the chocolate back to its former satiny texture.

Difficulty: Easy

Instructions

Things You'll Need:

• Spoon Or Whisk
• Butter, vegetable oil, milk or cream

1. Remove the pan from the heat.

2. For every ounce (30 g) of chocolate, add 1 tbsp. of one of the following ingredients, depending on the recipe you are making: warm water, melted butter, vegetable oil, or hot milk or cream.

3. Stir or whisk until smooth. Slowly add more liquid if needed.

4. Chocolate recovered from seizing should be incorporated with other ingredients to make sauces, frostings or batters. It is not suitable for using alone, such as for coating candy or creating decorative curls (it won't have the same shine or delicate texture).

Tips & Warnings

• Before you start melting chocolate, add 2 tsp. liquid for every ounce (30 g) of chocolate to prevent seizing. For best results, use one of the liquids in the recipe.

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[cosmicchaos]

on 12/7/2008 This worked wonders, I added a tablespoon of vegetable oil to every oz of chocolate I had used and my seized chocolate smoothed right out and it didn't even have a gritty texture that I was worrying about. Thank you ever so much! :-)

on 11/22/2005 Most cooks know that water and chocolate never mix. Water will only make it worse. That's why you don't cover chocolate when you melt it. Shortening, yes; cream, yes; but never water or butter. Nothing with water should be used. Try it for yourself.