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Why does chocolate seize

asked by a Whole Foods Market Customer about 5 years ago
1 answer 1751 views
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added about 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.

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