When melting chocolate why does it clump up instead of becoming smooth..
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.
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
Please enter a valid email address.
Well played. You deserve a cookie.
Or August hurrah of any kind
Messy End-of-Summer Treats
5 Riffs on Brown Bag Popcorn
Hops To It—Shop Beerware!
A Better Brimfield Map
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.