Ann Reardon

How to fix seized chocolate

seized chocoalteWater is to chocolate what kryptonite is to superman.  Just a tiny drop and melted chocolate seizes and becomes thick and grainy. So how do you fix seized chocolate? You add more liquid – while adding more kryptonite might kill superman, it will fix chocolate. Try adding some hot cream and the chocolate will smooth out again just fine.

 

Obviously you can no longer use it as set chocolate but it is makes a great ganache for cakes or chocolate sauce for puddings.

Watch the video for a demonstration.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

21 Comments View Comments

  1. 2instantaneously

  2. That intgshi’s just what I’ve been looking for. Thanks!

  3. Hi, so I added some water and it just sort of clumped together and now it looks like I coated nuts in chocolate. What do I do?

    • Hi Winter, Did you add hot water? It sounds like you needed to add more or hot cream and keep stirring it until you get a smooth consistency.

      • Is it not possible to use the now-fixed candy melts for dipping purposes and have them set?

  4. Hi Anne,
    Question for you, tried making ganache and had made this several times before but… I wanted to save time so I melted the choc in the microwave just until the big pieces were melted, then heated the cream poured into the choc and the whole thing curdled , was it steam from the choc melted before hand? The choc was fine from the microwave and not overly melted. ?????

    • Hi Coral, If the choclate seized then what you needed was a little more cream. It might seem odd but it is the ratio of ingredients that has the impact.

  5. Hello.
    I have a question,
    Is it possible to color chocolate with lusterdust and is there another place to get freeze dried cocoa butter because the link that you had on one of your videos lead me to Amazon and they said it was out of stock.(they didn’t know when it was coming back in stock) Could you please help me? Thanks.

    • Hi Anna, Lustre dust is for surface decoration. If the supplier is out of stock just do an online search for another supplier in your area.

      • Thanks!

  6. If the chocolate isn’t burnt, you can continue to use it to make brownies. For some reason when you add melted butter & eggs to the siezed chocolate it smooths out again. Just make sure all the ingredients for the recipe are there in the right quantity, and it turns out just fine!
    as a side note, melting chocolate in the microwave often does not work because when you melt it with cream, it creates steam which may sieze the chocolate!

  7. Hi Ann, i want my chocolate have mint flavor, what should i do? I used mint extract but it got seized.

    • Hi Phat, If you add a small quanity of Liquid to chocolate it will seize. If you can find an oil based flavour it should work but becareful as these are strong flavours. Another alternative would be to add mint chips to the chocolate or diced lolly mint lives. Most good ‘mint choclate’ actually is chcolate with a filling that is flavoured rather than the choclate itself. You could do this with a mint flavoured ganache or similar.

  8. Add fat, like coconut oil it smooths ouy

  9. hi Ann …i like so much your cake …can i put a jus of citron insted of tartar….thank you

    • Usually you can but it can effect the flavour.

  10. Hi Anne..I’m from Cyprus I really like your cake..but I want to know how the best frosting in the best cake ever..thank you

  11. You could also add dulce de leche the mixture would be the same at first but keep adding dulce de leche until its smooth and shiny! 😀

  12. Hello Anne,
    Which food colouring is best to add to the chocolate – gel or powder?

    • hi berni, you can use powder or oil based liquid colour, either is fine.

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