Why does chocolate seize

  • 1906 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
ChefOno
ChefOno May 6, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52