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  • Female
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  • Golden
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Most people love chocolate. And, most people occasionally have chocolate cravings and need a chocolate fix.

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Scary stuff, right? Fear not, chocoholics! If temperatures exceed these marks, the mix will become overheated.

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It will lose the rich, glossy shine typical of its melted state and take on a dull, muddy appearance with a thick, sludgy texture. To rescue overheated cocoa, it needs to be cooled quickly. Remove the pan from the heat to halt further melting and transfer to a cool, dry bowl — then try one of these fixes and keep this advice in mind:.

Getting your chocolate fix

You can also try straining it through a sieve to remove lumps, or use a handheld immersion blender to smooth it out. To prevent your mix from overheating, use small pieces. Buttons are good for melting, or break up bars or chunks into smaller pieces to promote a quick and even melt. While the key to saving an overcooked cocoa melt is to cool it quickly, under no circumstances should you add ice or cold water.

Any amount of water or steam will cause it to seize and curdle into a grainy texture.

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Chocolate is a solid mixture made from the basic ingredients of cocoa powder, cocoa butter, and sugar. This mix of dry particles from the pure, raw cacao and sugar with fat from the cocoa butter and milk solids is cohesive — and this gives the melted form its glossy appearance and smooth texture.

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In a melted state, the introduction of even just a drop or two of water is enough for the dry particles to attract the moisture and stick together, forming a rough, grainy texture. To restore a seized melt, a little extra fat is required in the form of vegetable oilclarified butteror cocoa butter.

Ghee and coconut oil are great options as well. Add fat in small amounts, approximately 1 tablespoon for 6 ounces of melted cocoa, stirring constantly until the granules disperse and the mixture becomes smooth.

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If using a double boiler, keep the water just below a boil or turn down the heat when the chocolate is placed on top. This will prevent any boiling water from splashing into your cocoa melt, and reduces the amount of steam — which can also cause seizing. Avoid using wooden utensils as they can retain water and alter the mix, and make sure all bowls, pans, and whisks or other utensils are completely dry. Wipe the bottom of the melting bowl to remove any water. And never place a lid on top, as condensation can easily drip down into the mix.

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Stop to stir frequently, and remove as soon as the last bits are just about melted. You can enjoy home-baked and made from scratch treats using smooth, melted chocolate every time if you remember these simple tips.

Do this and you and yours will be in chocolate heaven! What about you bakers and dessert aficionados out there — do you have any other tried and true fixes for saving lumpy or seized chocolate?

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Share your expertise in the comments below. Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. Well I am not sure what it is that was in the picture on the home screen, but that looked delicious. It looks like it is ice in there, but I did not read anything about ice. Maybe I missed something. Anyways, saving chocolate is a very noble cause for me, so well done here. I just brought a seized lump of chocolate back to life by adding glycerin and heating it slowly in a microwave.

The ratio of chocolate to glycerin was about by volume, and I just eyeballed it. I used a small glass ramekin and took it out every ten seconds to stir with a spatula. After the 5th or 6th ten-second round in the microwave, the chocolate was workable. Not where I can find it anyway. What did I do? My chocolate is really thick and has a slight gloss to it but it is gritty all the way through it. If you could respond to me somehow that would be cool and if you know anything about this melting chocolate stuff I could possibly have you call me or message me on messenger!

Is there anybody on this site that answers any one or is it just a place to write a bunch of stuff? Sorry to hear that your chocolate seized, Jeanie. Unrefined or virgin coconut oil with have more of a flavor to it, so this is not the best option to use. If semi-sweet chocolate is what you are going for and you are hoping to make cookies, it may be best to purchase chocolate chips to start if you are able to. And we have lots of wonderful cookie recipes that you might like to try.

Good luck! Thanks for the interesting tip Barry! It happened in an instant. A day before I used vanilla extract alcohol. That one was OK, but not the paste. I would have thought the paste had less water. But I added some cacao butter pellets around piecesone by one, and it slowly went back to a smooth state. I read your article desperately one day when I was making Chinese noodle drop cookies. My chocolate chips seized and I was frantically looking for something to save it. I spotted sour cream in my fridge and thought….

So I put some of that in and voila; shiny smooth chocolate. Hopefully it works. If not, oh well. It was fun learning about the science behind cooking. Hey, thank you so much for these hacks!!

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I used them when my melted chocolate seized while making some almond chocolates. I added some oil and some cream to it stirring continuously. It helped to some extent. Luckily I found your post. Slowly stirred in about 4 TBSP of coconut oil in solid form. The coconut oil melted into the grainy chocolate lump, and she was back in business with creamy smooth white chocolate.

Getting your chocolate fix

Hi, very late to the party here but hopefully someone will be able to help me out here. I made chocolates a few days ago melting it in the microwave in short intervals and poured them into molds and put in the fridge. When they were set I took them out tried them and they tasted perfect. I left them in a bowl in the fridge for a couple of days and noticed they seemed a bit wet with condensation or something and they were a bit sticky. I took them out and have been storing them in an airtight box at room temperature but they taste grainy now.

Can water affect them after they set? Moisture migration can happen in the fridge, especially if there are sudden changes to temperature or humidity. Was there airspace around them in the airtight container? Wrapping tightly instead is recommended. I had a question. I fixed my dark chocolate with water, but I need it to make a chocolate layer for bread. Could I still use it for said bread? Give it a try, Anji! If this is a glaze on top after baking, it may work nicely.

Does my chocolate craving mean anything?

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About Lorna Kring Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. More Posts More of Our Expert Guides. Always happy to support a noble cause rz! Good thinking Sabrina, the butter must have done the trick — thanks for the tip!

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