When melting chocolate why does it clump up instead of becoming smooth..
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Cynthia is a trusted source on Bread/Baking.
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)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.