- What does it mean for chocolate to seize?
- Will chocolate harden after melting?
- Can I use chocolate chips for dipping?
- Why is my chocolate separating?
- How do you fix split chocolate and cream?
- Why is my ganache not whipping?
- How do you fix split cream?
- How do you unsplit chocolate ganache?
- Why is my ganache not shiny?
- Why has my melted chocolate gone grainy?
- Why is my white chocolate ganache runny?
- Why you shouldn t put chocolate in the fridge?
- Why does my ganache looks curdled?
- How do you fix overheated chocolate?
- Can you still use seized chocolate?
- What does adding butter to melted chocolate do?
What does it mean for chocolate to seize?
Seizing—the nearly instantaneous transformation of melted chocolate from a fluid state to a stiff, grainy one—is usually the result of a tiny amount of moisture being introduced.
In recipes that contain no liquid, don’t let moisture get into the melted chocolate..
Will chocolate harden after melting?
There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.
Can I use chocolate chips for dipping?
You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.
Why is my chocolate separating?
Overheating chocolate (anything over 46°C will do it), adding cold substances or getting any liquid (even a teaspoon) into melted chocolate can make chocolate seize up in this way because the sugars in the chocolate lump together and separate from the fat, rather than harmoniously melding together as happens in …
How do you fix split chocolate and cream?
Chop your chocolate to small pieces like chips, unless you’re already using chips.Place in a microwave safe bowl.Cover with heavy cream so that chocolate and cream are as level as possible.Heat in for 1 minute, then stir just to move chocolate down into the cream.More items…
Why is my ganache not whipping?
The more chocolate to cream, the harder the ganache will set, since it’s the cocoa butter in the chocolate that is setting. … Keeping the ganache quite cool as it’s whipping also helps! Pop your bowl and whisk in the fridge as well.
How do you fix split cream?
Measure out 1 to 2 tablespoons of fresh, uncurdled cream. Add it to the bowl of curdled cream. Mix the fresh cream into the curdled cream slowly. Use a wire whisk or turn the electric mixer to its lowest speed setting.
How do you unsplit chocolate ganache?
5 Ways to Fix Grainy GanacheAdd milk. Works great on warm ganache that has just split. … (Re)melt & Stir. While the first hack works well on still warm or cooling ganache, this trick is perfect for grainy ganache that has cooled down. … Add more chocolate/solid fat. … Add more cream/liquid fat. … Cool it down.
Why is my ganache not shiny?
The secret to making the ganache extra shiny is to add corn syrup. Glucose syrup (get it HERE *affiliate*) is even better for this purpose, but it is hard to find in stores, so corn syrup will do if that is all you have. … SCROLL TO THE BOTTOM to see the VIDEO on how you can DECORATE A CAKE with this CHOCOLATE GANACHE.
Why has my melted chocolate gone grainy?
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. This is what you’ll see when your chocolate has curdled or seized.
Why is my white chocolate ganache runny?
White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.
Why you shouldn t put chocolate in the fridge?
The chocolate texture Another reason why chocolate shouldn’t normally be stored in the fridge is because it alters its texture: whilst, in the summer, chocolate can melt down to a sticky gloop, putting it in the fridge places it on the other end of the texture spectrum.
Why does my ganache looks curdled?
The cause of the split ganache is due to the amount of total fat and fluid ratio in the ganache. In the future you can reduce the total fat content in your recipe by cutting butter and replacing with milk or going with a lower fat chocolate.
How do you fix overheated chocolate?
If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. You can also try adding some freshly melted chocolate with a few drops of soy lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the chocolate.
Can you still use seized chocolate?
Although you can’t use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.
What does adding butter to melted chocolate do?
The butter is added to the chocolate to provide extra fat for the recipe and to thin out the chocolate so that it better mixes with the other ingredients. You shouldn’t add anything in chocolate while melting it. If you’re making ganache then you can add butter (unsalted) because water ruins chocolate.