Adding Liquids to Melted Chocolate

If you add liquids to already-melted chocolate in very small amounts, the liquid will probably cause the chocolate to tighten or seize. If, however, you add a reasonable amount all at once and the chocolate still isn’t a smooth emulsion, then the problem is due to an imbalance in temperature. The cocoa butter in the chocolate just begins to soften but is not liquid at 75 degrees. So if you were to add cold milk from the refrigerator (42 degrees) to 110-degree melted chocolate, it’s easy to understand why the chocolate would begin to resolidify and prevent the mixture from becoming smooth. If the liquid you add is even a few degrees above or below that of the chocolate, the cocoa butter may separate (too hot) or resolidify (too cool). The temperature of the liquid must be as close as possible to the temperature of the chocolate before you mix the two together.