Seized chocolate can be a baker’s nightmare, but don’t worry! Follow these simple steps to rescue your dessert.
- Identify the Issue: Your chocolate looks grainy and thick instead of smooth and shiny.
- Add Fat: Stir in a tablespoon of butter or vegetable oil for every 6 ounces of chocolate.
- Heat Gently: Use a double boiler or microwave on low to melt the mixture slowly.
- Consistency Check: Stir constantly until the chocolate returns to a glossy, fluid consistency.
With these easy steps, you’ll know how to fix seized chocolate and save your recipe!