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When melting chocolate why does it clump up instead of becoming smooth..

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Mr_Vittles added about 2 years ago
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Sounds like your chocolate is seizing. This is due to poor temperature control. Have you tried using a double-boiler? This is done easily. Take a smallish pot, fill it with about an inch of water, bring to a simmer, not boil. Place a heat proof bowl on top, i.e. glass/metal. Place chocolate inside and whisk gently every 30 seconds or so until the chocolate is smooth.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Yes, how are you melting it? When melting in a bain marie, be sure that you keep the heat to a simmer so that steam doesn't billow up out of the pot and into your bowl. ;0)

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Too, if you're melting it in a microwave, chances are that you're scorching it, which a microwave does extremely well. Once it has either seized (in the presence of water) or scorched, unfortunately you have to kiss it good bye and start over.

What type of chocolate are you using? The percentage of cacao could be making the difference, as well as the methods sited above. IMHO one should never use a microwave

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