🔕 🔔
Loading…

My Basket ()

All questions

Why does chocolate seize

asked by a Whole Foods Market Customer over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1782 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago


Two reasons: Too much heat can cause chocolate to scorch -- a total loss.

The usual reason though is that a single drop of water can cause melted chocolate to seize. Melted chocolate may look wet but it's actually very, very dry. The water acts as a binding agent causing the clumping.

Unintuitively perhaps, adding more liquid can save a batch of seized chocolate. If your recipe calls for additional liquid, you can add that or start over and convert the seized chocolate into ganache by adding heavy cream.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.