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Why Chocolate Seizes
Appears in
Published 1990
Almost everyone who has worked with chocolate has seen it transformed from a shiny, smooth, fluid mass to a dull, thick paste. There are three possible explanations:
The chocolate is burned. Chocolate melted alone, with no other ingredients, is the most delicate. Too much heat will burn it. White and milk chocolates are most vulnerable. Even at temperatures that are not too hot for your finger, these chocolates start to become thicker, less fluid, and ultimately burned. Stick your finger into the seized chocolate. If it is very hot or too hot to touch it may be burned. Taste it. If it tastes burned, throw it away and start over.