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Thursday, February 23, 2006

Chocolates thickens or seize during melting

What casuses chocolate to thicken or "seize" when melting? When chocolate has "seized", it could be one or a combination of the following factors:

Heat that is too high - above 120F
Condensation of steam droplets
Water drops on utensils or equipment

When this happens, do not dispair. To return chocolate to its original consistency, stir in 1 teaspoon solid shortening (except butter because it contains water) for every 2 ounces of chocolate used.

FudPro - Chocolates are good

posted on 5:00 PM

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