“Seized” Chocolate

If the chocolate is in contact with water or steam, it “seizes”; that is, the chocolate tightens and becomes a thick rough mass that will not melt. This can be corrected by stirring in one of the following ingredients: cocoa butter, vegetable shortening, clarified unsalted butter, or vegetable oil; any one of these should be added a teaspoon at a time, until the chocolate becomes smooth again.