Has your chocolate ever seized up on you? It could be for a few reasons. Here are some tips to help.
1) When you are heating chocolate in the microwave, always include a small amount of fat. This can be 1/2 a tsp of coconut oil (my preferred method) or even vegetable oil.
2) Always heat at 30 second increments and remove and stir. When heating chocolate less is always more!
3) If you are using a double boiler, always keep your heat on low. Using a candy thermometer is helpful as chocolate seizes at different temperatures.
Dark - 113 - 120 degrees F
Milk - 104 - 115 degrees F
White 104 - 115 degrees F
Remember if you chocolate has seized, don't give up! It can be saved if it is from overheating.
Try stirring in a couple of pieces of solid room temperature chocolate.
Or adding fat to the chocolate can bring it back
Last but not least, if the chocolate cannot be saved - it's still delicious and edible! You won't be able to use if for molding or dipping, but you can certainly use it in baking. Throw your seized chocolate into a brownie or cake batter or use it in cookie dough. It's never wasted!
Best of luck!!!!
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