Un-“Seizing” Chocolate

How to “Un-Seize” Chocolate

You know how it goes. One minute you’re happily stirring a batch of melted chocolate, dum dee dum dum… …and all of a sudden it starts to darken and thicken mysteriously. What the…? It seems to shrink in volume and looks oddly greasy. Then in a few seconds it’s seized up into a thick, putty-like […]

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What happens when chocolate “seizes”?

Another good question in a long list of chocolate queries (I swear I really did make an Opera cake, shortly I’ll put up the pictures to prove it). Melted chocolate “seizes” when it comes into contact with small amounts of water. The question is: why? The answer is that melted chocolate is a flowing mixture […]

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