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Why did my chocolate un-melt?
I melted 1 1/2 cups of semi-sweet chocolate chunks in a double boiler. They elted just fine. Then the recipe said to add 1/2 tsp. of vanilla extract. I did, and my melted chocolate turned into a thick, gluey mass that I can't get to melt again.
What happened? Any way to fix this?
Thanks. It was from a Martha Stewart cookbook. Hmmm... So, how to add vanilla extract to the chocolate without it seizing?
6 Answers
- Anna ELv 76 years ago
When you are melting chocolate you cannot allow ANY liquid at all to get into the melted chocolate or it will seize (become a clumpy mess). Most commercial vanilla extracts have water in them. I suspect this is the problem. There is no way to fix this. Once chocolate has seized, all you can do is pitch it and start over.
- Karen LLv 76 years ago
Your chocolate seized. That happens when you put a liquid into warm chocolate, even the tiniest amount of liquid. If the recipe told you to do exactly that, put vanilla extract into melted chocolate, someone made a mistake.
You can google "chocolate seizing" and read about it, as well as find ways to use the seized chocolate. It's not good for everything once it has seized, but there are ways to use it. Better than throwing it away. Chocolate is expensive.
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- Anonymous6 years ago
It seized. You're out of luck.
- Anonymous6 years ago
it melted...
