The essentials for living your best life.
The essentials for living your best life.
Chocolate seizing usually comes from water, steam, or heat that is too direct, which turns smooth melted chocolate grainy and dull. With dry tools, gentle heat, and careful re-emulsification using small amounts of warm liquid, you can prevent most failures and often salvage seized chocolate.
Essential Concepts
Moisture causes seizing. Keep tools dry. Melt gently. Use small amounts of warm liquid to fix it.
Chocolate seizing usually starts with a little moisture, a wet utensil, or steam from the bowl, and it can turn smooth melted chocolate into a thick, grainy mass. With dry tools, gentle heat, and careful mixing, you can prevent most failures and keep ganache smooth.
Essential Concepts
Moisture causes seizing. Keep tools dry. Use low heat. Warm cream, then mix patiently for ganache.